Zuppa Di Pesce Fish Soup

• 7 garlic cloves, chopped
• 2 medium onions, chopped
• 2 tablespoons olive oil (enough to coat bottom of pan)
• 28 ounces canned whole tomatoes
• 14 ounces water (1/2 can)
• 1/2 teaspoon basil
• 1/4 teaspoon black pepper
• 1 tablespoon capers
• 1/4 cup Italian parsley, roughly chopped
• 12 pitted black olives (flatten with side of knife to remove pits)
• 2 lbs cod fish fillets, fresh or frozen cut into large chunks (or haddock or other white fish fillets- may use only 1 pound for economy)

1. Start garlic in cold pan coated with olive oil. Cook 30 secs over medium heat, then add the onions. Cook 3 minutes until onions are tender.
2. Add tomatoes and water. Break up tomatoes with a potato masher. Simmer covered 10 minutes.
3. Add basil, pepper, capers, parsley and olives. Cook covered 10 minutes.
4. Add cod and cook covered 20 minutes or until fish is cooked through.
5. Serve with Italian bread.

garlic, onions, olive oil, tomatoes, water, basil, black pepper, capers, italian parsley, black olives, fish

Taken from www.food.com/recipe/zuppa-di-pesce-fish-soup-430681 (may not work)