1. Heat 3 tbsp. of the oil in a medium saucepan over low heat. Add onions and garlic and cook 5 minutes. Stir in tomatoes and 6 cups water. Tear basil and mint leaves into pieces, then add to saucepan with marjoram leaves, saving a bit of each for garnish. Season to taste with salt and pepper, cover, and cook 20 minutes.

2. Add potatoes and cook until tender and slightly falling apart, about 15 minutes. Add fish and cook until firm, about 10 minutes. Toss in peas for the last 3 minutes of cooking.

3. Take fish from pot with a slotted spoon, allow to cool a bit, and remove head, tail, skin, and bones. Return flesh and juices to pot.

4. Fry bread slices in remaining oil in a large skillet over medium-high heat, turning once. Ladle soup into individual bowls, garnish with herbs, and serve with fried bread.