- 1 1/2 pounds ripe tomatoes—coarsely 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
- 4 cups water
- Four 6-ounce red snapper fillets, skin on
- 4 slices of grilled sourdough bread
- 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.
- 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.
- Put the grilled bread in shallow bowls and arrange the snapper fillets on top. Spoon the broth all around and serve.
Zippy, mineral-edged Pinot Grigio.