Southern Italian Fish Stew

1 Tbsp. olive oil
3 large garlic cloves, minced or pressed
1 1/2 lbs. ripe fresh or canned tomatoes, with juice,
peeled and chopped
1/2 tsp. hot pepper flakes or to taste
1/2 cup dry wine
4, 6 ounce thin grouper steaks or other firm-fleshed
fish
fresh ground pepper

Heat olive oil in a large heavy-bottomed casserole and saute the garlic
over medium-low heat until golden. Add the tomatoes, parsley, hot pepper
flakes, and some salt. Bring to a simmer and cook, stirring, for ten
minutes. Add the white wine, bring back to a simmer, add the fish steaks,
and cook for five to ten minutes, until they are cooked through. Season to
taste with more salt and pepper to taste. To serve, place a piece of fish
on each plate and spoon the sauce over. Serves 4.


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