![Fish in Crazy Water](https://cdn.statically.io/img/www.foodandwine.com/thmb/va7D5BGmtO8ln7f4Cl9UPcl-wKU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-201303-r-fish-in-crazy-water-4831945b21604849b2cb154aa2a3fb10.jpg)
Ingredients
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1 1/2 pounds ripe tomatoes—coarsely chopped, juices reserved
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1/4 cup extra-virgin olive oil
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3 large garlic cloves, very thinly sliced
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2 tablespoons minced parsley
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1/8 teaspoon chopped fresh red chile, or more to taste
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Salt
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4 cups water
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Four 6-ounce red snapper fillets, skin on
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4 slices of grilled sourdough bread
Directions
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In a deep skillet that's 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. Cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 45 minutes.
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Uncover the skillet and boil the liquid until it has reduced by half. Add the fish, skin side up, and cook for 2 minutes. Using two spatulas, gently turn the fillets. Season the fish with salt and simmer until just cooked through.
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Put the grilled bread in shallow bowls and arrange the snapper fillets on top. Spoon the broth all around and serve.
Suggested Pairing
Zippy, mineral-edged Pinot Grigio.