2 1/2 pounds red snapper fillet with skin, cut into 3-inch chunks
Salt and pepper
1 tablespoon seafood seasoning blend (recommended: Old Bay)
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 teaspoon crushed red pepper flakes
3 cloves garlic, crushed
1/2 jar flat anchovy fillets
1/2 cup white wine
1/4 cup sun-dried tomatoes, 5 or 6 pieces (not in oil, available in produce department, packaged in pouches), coarsely chopped
3 tablespoons capers
3 scallions, chopped
1 quart chicken stock, available in paper containers on soup aisle
A handful flat-leaf parsley, chopped
Crusty bread, for serving
Season fish pieces with salt, pepper and seafood seasoning. Heat a large deep skillet over medium-high heat. Add extra-virgin olive oil, red pepper flakes, garlic and anchovies. Melt anchovies into oil. Add snapper, skin side down and crisp the skin. Turn and brown the fish in oil 3 mintutes. Add wine and deglaze the pan (lift up drippings) then add sun-dried tomato pieces, capers and scallions and stir in chicken stock. Stir the stew/soup or "stoup" gently so you do not break up the fish. Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors.
Serve fish in shallow bowls with plenty of crazy broth. Garnish with parsley and pass plenty of crusty bread for dipping, dunking and mopping!
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