Provencal-Style Fish Soup With Garlic Toast

• 800 g chopped tomatoes
• 340 g roasted red peppers, peeled and chopped
• 14 cup olive oil
• 3 garlic cloves, crushed
• 14 teaspoon fennel seed
• 1 12 cups fish stock
• 2 cups water
• 400 g fish fillets, chopped coarsely
• 10 large shrimp, uncooked and peeled
• salt & freshly ground black pepper
• 14 cup fresh dill, coarsely chopped
• 4 pieces Turkish bread (or gluten-free bread)
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• 2 tablespoons butter

1. Put tomatoes and capsicum in blender and process 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 slightly turn golden.
3. Add tomato mixture, stock and water.
4. Bring to the boil then reduce heat and simmer, uncovered, for 10 minutes.
5. Add the fish and prawns; simmer uncovered, for about 3 minutes or until fish is tender.
6. For the garlic toast: Put garlic, oil and butter in a cup and microwave until melted (about 1 minute).
7. Brush this mix onto bread.
8. Grill until toasted and crisp on one side.
9. Season soup with salt and pepper.
10. Sprinkle with dill, to garnish, before serving.

tomatoes, red peppers, olive oil, garlic, fennel, fish stock, water, fish, shrimp, salt, fresh dill, turkish bread, garlic, olive oil, butter

Taken from www.food.com/recipe/proven-al-style-fish-soup-with-garlic-toast-260843 (may not work)