Provencal-Style Fish Soup With Garlic Toast

• soup Provencal-Style Fish
• 2 cans chopped tomatoes
• 8 slices roasted red peppers bottled, peeled and chopped
• 1/4 cup olive oil
• 3 cloves garlic crushed
• 1/4 teaspoon fennel seeds
• 1 2/3 cups fish stock
• 14 ounces fillets ling, chopped coarsely, or other firm white fish fillets such as ocean perch, cod or flake
• 14 ounces tiger shrimp uncooked, peeled and seasoned
• 3/4 ounce dill coarsely chopped
• toast Garlic
• 4 slices crusty bread
• 1 clove garlic halved
• 2 tablespoons extra-virgin olive oil

1. Blend or process tomatoes and peppers until smooth.
2. Heat oil, garlic and fennel seeds in a large saucepan, stirring over low heat, for about 3 minutes or until the garlic just begins to brown.
3. Add tomato mixture, stock and 2 cups water. Bring to the boil, reduce heat; simmer, uncovered, for 10 minutes.
4. Add the fish and shrimp and simmer, uncovered, for about 3 minutes or until fish is just cooked through.
5. Meanwhile, to make garlic toast: Rub bread with garlic and brush with olive oil. Cook in heated grill pan until browned and crisp on both sides.
6. Season soup to taste. Just before serving, sprinkle with dill.

tomatoes, red peppers, olive oil, garlic, fennel seeds, fish stock, ling, shrimp, dill, garlic, crusty bread, garlic, extravirgin olive oil

Taken from www.yummly.com/recipe/Provencal-Style-Fish-Soup-with-Garlic-Toast-1405705 (may not work)