COOKING METHOD
Finely chop an onion. Dice the pickles.
Sautee the onions in olive oil until translucent.
Add tomato paste, pickles and lemon juice and continue cooking for a couple minutes.
Bring fish stock to a boil.
Transfer the aromatics from your frying pan to the stock, add capers and black olives.
Add bay leaf, black peppercorns and boil for about 10 minutes.
Break the fish into smaller pieces and add to the soup.
Bring up to rolling boil and then turn the heat.
Leave it to rest for some time and start prepping toasts.
Finely chop some herbs.
Toast the bread and rub with garlic.
You can also spread some butter on toasts for extra flavor while they are still warm.
Ladle the soup into bowls, garnish with herbs and a lemon wedge. Serve with toasts.
Enjoy!
