To make this soup, you can use the remains of baked or boiled fish, or you can cook it specially.
I boiled some chum salmon.
Then I took the fish to pieces, removing the skin and bones.
Finely chop the onion.
Grate the garlic on a fine grater or pass it through a press.
Tomatoes in their own juice, if you have them whole, you need to cut into small pieces. By the way, this can be done with kitchen scissors right in the jar.
Drain the brine from the olives.
Pour a couple of tablespoons of vegetable oil into a saucepan with a thick bottom and heat it over medium heat. Add the onion and brown it.
Then add the garlic and stir-fry everything together for another 20-30 seconds.
Put the tomatoes in their own juice in a saucepan.
Add water or fish stock.
Adjust the amount of liquid to your taste, depending on how thick the soup is.
Season to taste with salt and pepper, add Bay leaf.
Bring to a boil and cook under a lid for 10 minutes.
Then put the fish in the soup.
Add the olives, bring to the boil and cook for another 2-3 minutes.
Add the finely chopped parsley to the soup, stir and remove the soup from the heat.
Let it stand for 5-10 minutes (don't forget to remove the Bay leaf).