Acqua Pazza Italian Fish in Crazy Water - Seafood Portal

Ingredients

• 2 tablespoons olive oil, extra virgin
• 4 cloves garlic, thinly sliced
• 1 red chili pepper, thinly sliced (or pinch of red pepper flakes)
• 1 pint (570ml) cherry tomatoes, halved
• 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/2 cup (120ml) fish stock or chicken stock (low sodium)
• 1/4 cup (60ml) fresh basil leaves, roughly chopped, plus extra for garnish
• 1/4 cup (60ml) fresh parsley, roughly chopped, plus extra for garnish
• Salt and freshly ground black pepper to taste
• 1.5 lb (680g) firm white fish fillets (cod, snapper, sea bass, or halibut), cut into 4 portions, skin on or off as you prefer
• Optional: 1 lb (450g) clams or mussels, scrubbed and debearded
• Crusty bread, for serving (sourdough is brilliant)