Provencal-Style Fish Soup With Garlic Toast - cooking recipe

Ingredients

None None Provencal-Style Fish Soup
2 None cans chopped tomatoes
8 slices bottled roasted red peppers, peeled and chopped
1/4 cup olive oil
3 cloves garlic, crushed
1/4 tsp fennel seeds
1 2/3 cups fish stock
14 oz ling fillets, chopped coarsely (or other firm white fish fillets such as ocean perch, cod or flake)
14 oz uncooked tiger shrimp, peeled and seasoned
.75 oz dill, coarsely chopped
None None Garlic Toast
4 thick slices crusty bread
1 clove garlic, halved
2 tbsp extra virgin olive oil

Preparation

Blend or process tomatoes and peppers until smooth.
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.
Add tomato mixture, stock and 2 cups water. Bring to the boil, reduce heat; simmer, uncovered, for 10 minutes.
Add the fish and shrimp and simmer, uncovered, for about 3 minutes or until fish is just cooked through.
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.
Season soup to taste. Just before serving, sprinkle with dill.