Preparation method:
Step 1: Preheat the oven to 220°C (200°C fan, gas mark 5) and turn on the panini grill. Place the fish fingers on a baking tray lined with baking paper and bake in the oven for 15 minutes.
Step 2: In the meantime, cover the sandwiches with cheese and make a sandwich in the panini grill.
Step 3: Peel the onion and cut it into rings. Also peel the garlic and chop it finely. Cut the tomatoes into large pieces.
Step 4: Heat 3 tablespoons of olive oil in a frying pan and fry the onion for about 3 minutes. Add the garlic and cook for 1 minute more.
Step 5: Put the tomatoes, 750ml water, the stock cubes and the garlic/onion mixture in a large pan and bring to the boil together.
Step 6: Cut the sandwiches into cubes and mix with 2 tablespoons of olive oil.
Step 7: The fish fingers should now be in the oven for about 15 minutes. Turn the fish fingers over and put the sandwich cubes in the oven as well. Bake for another 10 minutes.
Step 8: Just before the fish fingers are ready, turn off the heat of the soup and puree the soup. Taste and season with salt and pepper if necessary.
NB: bouillon cubes are already quite salty, so probably not necessary.
Step 9: Divide the soup over 4 bowls and serve with the toasted routons and some basil on top. Serve the fish fingers and other toasted sandwiches on the side.
