Fish in Crazy Water

 4  Servings




1 1/2	pounds tomatoes, peeled and coarsely chopped

1/4	cup extra virgin olive oil

3	garlic cloves, peeled and thinly sliced

2	tablespoons parsley, minced

1/8	teaspoon red chilis, chopped

4	cups water

4	red snapper fillets, 6 ozs. each, skin on

4	slices day old bread


     1. Choose a deep skillet in which the fish fillets will lie flat without overlapping. Put in the tomatoes, oil, garlic, parsley, chile, a large pinch of salt and the water. Cover the pan and bring the water to a steady simmer over moderate heat; simmer for 45 minutes.     2. Uncover the pan and boil the liquid until it has reduced by half.     3. Add the fish, skin side up, and cook for 2 minutes. Using two spatulas, gently turn the fillets. Season with salt and simmer until the fish is cooked through.     4. Put the bread in shallow bowls and place the snapper fillets on top. Spoon the sauce all around and serve.

