Fish In Crazy Water

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1 1/2 pounds ripe tomatoes, peeled and coarsely chopped, juices reserved

1/4 cup extra-virgin olive oil

3 large garlic cloves, peeled and very thinly sliced

2 tablespoons minced parsely

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 day-old or grilled sourdough bread

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