Subtotal

Cod Pomodoro

By Mark Hardin • September 15, 2015 • 0 Comments

⎙

Author Notes: 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

Serves 2

2 tablespoons Olive Oil
2 cloves garlic, finely chopped
1 large white onion, julienned
2 large beefsteak tomatoes (or other meaty tomato)
1 handful Basil on stem
1 cup Chicken stock or broth
2 bay leaves
1 pound fresh cod, skinned and cut into chunks
1/4 cup white wine (don't drink it!)

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!