fish in crazy water

one of our default every-other-week dinners is baked tilapia with lemon and rice. it's delicious, quick, and easy. and boring.

this fish is anything but boring. on first reading the title - crazy water?! - i was expecting a broth very strongly flavored and super spicy. i was really happy to see i was wrong. like most things, simple is best - tomatoes, garlic, olive oil, and a pinch of red pepper - and all that's needed to make a super flavorful broth to cook the fish in. while this meal takes longer than the typical 30 minutes for a weeknight, the broth can be made a night (or a few) ahead and the fish simmered in it the night you plan to eat it. either way, it's delicious.

fish in crazy water
adapted from food & wine
60 minutes, serves 4

1 1/2 pounds fresh, ripe tomatoes, chopped
1/4 cup olive oil
3 garlic cloves, thinly sliced
2 tablespoons minced parsley
pinch red pepper flakes
1/2 teaspoon salt
4 cups water
4 tilapia fillets

1. choose a skillet that's large enough for all of the fish fillets to lie flat in the pan and not overlap. combine the tomatoes, oil, garlic, parsley, red pepper, salt and water in the pan. cover and bring to a simmer. simmer for 45 minutes.
2. uncover the skillet, continue to simmer, and simmer until the liquid has reduced by half, about 10 minutes.
3. add the fish and cook, turning once, until the fish is cooked through, about 5 minutes. 
4. serve the fish in the broth with crusty bread to sop up the liquid.