Heat the oil in a large stockpot. Add the onions and cook over medium heat until softened, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the wine and simmer until reduced by half, 2 to 3 minutes. Add the tomatoes, bay leaves, 1/2 teaspoon salt, and pepper to taste. Bring to a boil over high heat, reduce the heat and simmer until the mixture has thickeded to the consistency of tomato sauce, 15 to 20 minutes.

Add the fish stock and raisins and bring to a boil over heat. Reduce the heat and simmer until the flavors meld, about 10 minutes.

Stir in the fish, capers, and olives and bring back to a simmer over medium heat. SImmer for 7 minutes, stirring a few times to ensure even cooking. Remove the pot from the heat, cover and let stand until the fish is just cooked though, 2 to 3 minutes. Discard the bay leaves and adjust the seasonings. Serve, garnishing each bowl with pine nuts and mint.