Pesce All'Acqua Pazza (Southern Italian Poached Fish)

 Sprinkle haddock all over with ½ teaspoon salt and pepper and set aside.

 Heat oil, garlic, and pepper flakes in 12-inch skillet over medium heat, stirring constantly, until garlic begins to sizzle gently, 1½ to 2 minutes. Add onion, bay leaf, and remaining ½ teaspoon salt and cook, stirring constantly, until onion just starts to soften, 2 to 3 minutes. Add tomatoes and cook, stirring constantly, until tomatoes begin to soften, 2 to 3 minutes. Stir in water, wine, parsley stems, and half of chopped parsley and bring to boil. Nestle haddock skin side down in liquid, moving aside solids as much as possible (it's fine if fillets fold over slightly at ends; liquid will not quite cover fillets). Spoon some liquid and solids over haddock. Reduce heat to low; cover; and simmer gently until fish registers 110 degrees at thickest point, 4 to 7 minutes. Let stand off heat, covered, until fish is opaque and just cooked through (fish should register at least 135 degrees), 3 to 7 minutes.

 Divide haddock among 4 shallow soup bowls. Discard bay leaf and parsley stems; stir remaining chopped parsley into broth. Season broth with salt and pepper to taste. Spoon portion of broth and solids over each serving of haddock and serve immediately.