Red Snapper in Crazy Water (Acqua Pazza)

• 2 1/2 pounds red snapper fillet, cut into 3-inch chunks
• Salt and freshly ground black pepper
• 1 1/2 tablespoons Old Bay or other seafood seasoning blend (a palmful and half again)
• 3 tablespoons extra-virgin olive oil (EVOO) (three turns of the pan)
• 1 teaspoon crushed hot red pepper flakes
• 3 garlic cloves, crushed and peeled
• 1 can flat anchovy fillets
• 1 cup white wine
• 1/4 cup (6 to 8 pieces) soft sun-dried tomatoes, not in oil (on the produce aisle), coarsely chopped
• 3 tablespoons capers, drained
• 4 scallions, chopped
• 1 quart chicken stock or broth
• A handful of fresh flat-leaf parsley, chopped

1. Season the fish pieces with salt, pepper, and Old Bay.
2. Heat a large, deep skillet over medium-high heat.
3. Add the EVOO, hot red pepper flakes, garlic, and anchovies.
4. Melt the anchovies into the oil.
5. Add the snapper, skin side down, and crisp the skin.
6. Turn and brown the fish for 3 to 4 minutes.
7. Add the wine and deglaze the pan (lift up drippings), then add the sun-dried tomatoes, capers, and scallions and stir in the chicken stock.
8. Stir the stoup gently so you do not break up the fish.
9. Bring the broth to a simmer and cook for another 3 to 5 minutes to combine flavors.
10. Serve the fish in shallow bowls with plenty of crazy broth.
11. Garnish with parsley.

red snapper fillet, salt, again, extravirgin olive oil, hot red pepper, garlic, flat anchovy, white wine, tomatoes, capers, scallions, chicken, handful of fresh flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/red-snapper-in-crazy-water-acqua-pazza-374786 (may not work)