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.
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 74 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 606.6mg||21 %|
|Potassium 463mg||12 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 26.9g|
|Protein 5.3g||8 %|
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Calories per serving: 215
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