Sicilian Fish Soup

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 18 green olives, quartered
• 1 (28-ounce) can diced tomatoes, undrained
• 3 cups fish or chicken stock or broth
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons drained capers
• 1/4 teaspoon dried crushed red pepper
• 2 pounds fish fillets, cut into pieces
• Salt, to taste
• Freshly ground black pepper, to taste
• 12 toasted baguette slices
• Garnishes: 1/2 cup chopped fresh mint, 1/2 cup toasted pine nuts

1. Heat oil over medium heat in a large pot. Add onion, and sauee 5 minutes or until softened. Add garlic, and saute 1 minute. Add olives and next 5 ingredients; bring to a boil. Partially cover, reduce heat, and simmer 10 minutes.
2. Add fish, cover, and simmer 5 to 10 minutes or until fish is opaque and flakes with a fork. Season with salt and pepper.
3. Spread baguette slices with Garlic Aioli.
4. Ladle soup into bowls. Garnish, if desired. Dollop remaining Garlic Aioli on soup, if desired. Serve with baguette slices.

olive oil, onion, garlic, green olives, tomatoes, fish, parsley, capers, red pepper, fish, salt, freshly ground black pepper, fresh mint

Taken from www.myrecipes.com/recipe/sicilian-fish-soup (may not work)