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Ingredients

• 1 can Italian San Marzano tomatoes (28-32 ounces) or 1 1/2-2 pounds ripe tomatoes in season, chopped
• About 3 tablespoons extra virgin olive oil (EVOO), plus a drizzle for the bread
• 4 cloves garlic, thinly sliced, plus 1 clove, halved
• 1 small bulb fennel, cored and quartered, then very thinly sliced (about 1 cup)
• 1 small onion, quartered and very thinly sliced
• 1 teaspoon crushed red pepper flakes or 1 small Fresno chili pepper, seeded and finely chopped
• A handful of flat leaf parsley, finely chopped
• Sea salt and pepper
• 3 cups water
• 4 snapper fillets (6-8 ounces each)
• 4 slices peasant-style crusty bread, charred or broiled

Description

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