- 1/3 cup extra-virgin olive oil, plus extra for drizzling
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 1 onion, chopped
- 2 cloves garlic, chopped
- Kosher salt
- 3/4 cup white wine, such as Pinot Grigio
- 1 (28-ounce) can crushed or pureed Italian tomatoes (recommended: San Marzano)
- 1 cup water
- 1/2 teaspoon red pepper flakes, plus extra for garnish
- 1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
- Olive oil, for drizzling, plus 3 tablespoons
- 1 garlic clove, halved
For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat. Add the carrot, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, water and red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with salt, if needed.
For the Crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F.
Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 12 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.