Instructions: In a large casserole heat 4 tablespoons virgin olive oil over moderate heat. Add celery, sliced garlic, onion, pepper flakes, and rosemary and cook until translucent (about 6 to 8 minutes). Add Basic Tomato Sauce, wine and tomatoes and bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce heat and simmer until shellfish have opened (5 to 6 minutes).

Toast bread and while still hot, rub with garlic. Place one slice in each of 4 bowls. Divide fish first, then the broth among bowls and sprinkle heavily with parsley. Serve immediately.

This recipe yields 4 servings.

NOTES : Joes note: For the red snapper a unit measure wasnt provided - possibly 1/2 pound.

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