Fish in Crazy Water

Name: Fish in Crazy Water
Ingredients: 1 1/2 pounds ripe tomatoescoarsely chopped, juices reserved; 1/4 cup extra-virgin olive oil; 3 large garlic cloves, very thinly sliced; 2 tablespoons minced parsley; 1/8 teaspoon chopped fresh red chile, or more to taste; Salt; 4 cups water; Four 6-ounce red snapper fillets, skin on; 4 slices of grilled sourdough bread

9 ingredients

8 steps

Ingredients

1 1/2 pounds ripe tomatoescoarsely chopped, juices reserved
1/4 cup extra-virgin olive oil
3 large garlic cloves, very thinly sliced
2 tablespoons minced parsley
1/8 teaspoon chopped fresh red chile, or more to taste
Salt
4 cups water
Four 6-ounce red snapper fillets, skin on
4 slices of grilled sourdough bread

Directions

1

In a deep skillet thats large enough for the fish fillets to lie flat without overlapping, combine the tomatoes, olive oil, garlic, parsley, chile, a large pinch of salt and the water.
2

Cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 45 minutes.
3

Uncover the skillet and boil the liquid until it has reduced by half.
4

Add the fish, skin side up, and cook for 2 minutes.
5

Using two spatulas, gently turn the fillets.
6

Season the fish with salt and simmer until just cooked through.
7

Put the grilled bread in shallow bowls and arrange the snapper fillets on top.
8

Spoon the broth all around and serve.