Title: Fish In Crazy Water
Categories: Fish, Italian
Yield: 4 Servings
675 g Fresh; ripe tomatoes
900 ml Water
3 cl Garlic; peeled; very thinly
-sliced
2 tb Italian flat-leaf parsley;
-very finely chopped
1/8 ts Chopped red chilli pepper;
-to taste
3 tb Extra-virgin olive oil
Salt
675 g Red snapper; up to 900 gm,
-filleted with its skin left
-on
Sourdough bread; day-old or
-grilled, to serve
Peel the tomatoes raw using a swivel-bladed vegetable peeler, and
chop them roughly with all their juice and seeds.
Choose a saute pan in which the fillets can sit flat without
overlapping. Put in the water, garlic, tomatoes, parsley, chilli
pepper, olive oil, and salt. Cover the pan, turn the head on to
medium, bring the water to a steady simmer and continue simmering for
45 minutes.
Uncover the pan, turn up the heat, and boil the liquid until it has
been reduced by half its original volume.
Add the fish, skin facing up. Cook for 2 minutes, then gently turn it
over, using two spatulas. Add a little more salt and cook for a
further 12 minutes or so.
