Place the tomatoes in a wide pot with a tight-fitting lid. Add the EVOO, three turns of pan, and the garlic, fennel and onion, scattering the veggies around the pan in a thin layer. Add the crushed red pepper flakes or chili pepper, parsley, salt, pepper and water. Bring to a boil, then reduce the heat to a rolling simmer and cover. Simmer for 45 minutes; uncover and reduce by half, 10-15 minutes. Add the fish, skin-side up, and cook for 2-3 minutes. Flip, season the fish with salt and pepper, and cook for 5 minutes more.
Rub the charred bread with garlic, then drizzle with EVOO and season with sea salt. To serve, place a piece bread in a bowl and top with a piece of fish and some sauce; repeat with the remaining fish and slices of bread.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.