This is a version of the simple fishermen's classic where fish
or seafood is poached in "crazy water", so-called because the
colour of the poaching liquid reminded them of peasants' homemade
60 ml(¼ cup) extra-virgin olive oil, plus extra for drizzling6garlic cloves, thinly sliced1 tspdried chilli flakes18cherry tomatoes on the vine (about 3 trusses)350 mldry white wine2small snapper (about 400gm each)300 gmclams, scrubbed1 cup(loosely packed) flat-leaf parsley, coarsely tornTo serve:crusty bread
Heat oil in a large frying pan over medium-high heat. Add garlic and fry until starting to soften (1-2 minutes). Add chilli, stir to combine, then add tomatoes, wine and 150ml water. Bring to the simmer, add fish and season to taste. Cover and simmer until just cooked through (15-20 minutes).
Add clams, stir to combine, cover and cook until clams open (2-3 minutes). Season to taste, drizzle with extra olive oil, scatter with parsley and serve hot with bread.