When I worked at the Hawthorne Hotel in Salem Ma, I developed this dish for the busy times of year when we needed delicious meals made quickly. I still make this today when cooking for my own family and am short on time (always!). —Mark Hardin
cloves garlic, finely chopped
large white onion, julienned
large beefsteak tomatoes (or other meaty tomato)
In a large shallow pot add some oil on medium high heat.
When shimmering add onions and garlic. Saute until starting to caramelize, about 5 minutes.
Add tomatoes and basil, stirring until the tomatoes start to burn and wilt a bit.
Add white wine to deglaze pan. Cook off alcohol from wine for about 1 minute then add stock
Bring back to a boil then immediately turn to a simmer. Add cod. Make sure the liquid is covering about 85% of the cod but not submerged. Add more stock if needed, bring back to a boil then cover for 25 minutes.
Remove bay leaves and basil stems. Serve over rice or eat as is with a nice glass of your favorite white wine. Or any wine for that matter!