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1
For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat.
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2
Add the carrot, onion, and garlic.
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3
Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes.
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4
Turn the heat to high.
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5
Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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6
Cook until most of the liquid has evaporated, about 5 minutes.
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7
Add the tomatoes, water and red pepper flakes.
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8
Reduce the heat and bring the mixture to a simmer.
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9
Cover and cook until the vegetables are tender, about 18 to 20 minutes.
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10
Season the fish with salt and add to the stew.
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11
Cook, stirring occasionally, until cooked through, about 5 to 8 minutes.
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12
Season the stew with salt, if needed.
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13
For the Crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F.
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14
Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil.
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15
Bake until light golden, about 12 minutes.
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16
Cool for 2 minutes.
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17
Rub the warm toasts with the cut side of the garlic.
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18
Ladle the stew into serving bowls and garnish with parsley.
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19
Drizzle with olive oil and sprinkle a few red pepper flakes on top.
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20
Serve with the crostini.
