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Simple Spanish Fish Stew

3 slices of coarse bread, cut into 1/2-inch thick slices
2 garlic cloves, sliced
3 tablespoons olive oil, divided use
2 tomatoes, cut in half
4 garlic cloves, peeled
3 parsley sprigs
Pinch salt
1 tomato, peeled
1/2 teaspoon paprika
2 pounds red snapper, cleaned and cut into chunks
Freshly ground black pepper to taste
3 1/2 cups water

To Make the Crostini:

1. Preheat the oven to 350*F.
2. Toast the bread until it begins to color, 10 to 20 minutes. Remove from the heat, rub with garlic, and brush with 2 tablespoons olive oil.
3. Just before serving, rub the bread with the cut side of the tomato, squeezing a little juice of the tomato onto the bread.

To make the fish stew:

1. In a mortar and pestle, pound together the garlic and parsley with a little salt until you have a paste. Add the peeled tomato and work into the paste.
2. Heat 1 tablespoon olive oil over medium-low heat in a heavy-bottomed casserole and sauté the paste, stirring, for about 3 minutes.
3. Lightly salt the fish.
4. Add the paprika and the fish, stir together, and add water to cover. Bring to a boil, add more salt and pepper to taste, and boil for 5 minutes. Reduce heat and simmer another 5 to 10 minutes or until the fish is cooked through.
5. Adjust seasonings and serve in flat wide soup bowls. Float crostini on the top.

Makes 5 servings.