Step 1

1. Heat the olive oil in a large, lidded frying pan over medium heat and fry the garlic until fragrant. Add the chillies, tomatoes, salt, thyme and oregano and 3 cups of water. Bring to a simmer and cover. Reduce the heat to low and cook for about 30 minutes, stirring occasionally and topping up with a little extra water if it starts to look dry (there should be about 3cm of water in the bottom of the frying pan).

Step 3

Taste and adjust the seasoning, if necessary. Add the snapper fillets, skin-side up and spoon the "crazy water" over the top. Cover again and poach the snapper for about 3 minutes, depending on the thickness of the fillets. Scatter the fish with the parsley and grind over a little black pepper. Serve with thick slices of toasted sourdough drizzled with a little olive oil.