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
Ingredients
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2 tablespoons
Olive Oil
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2
cloves garlic, finely chopped
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1
large white onion, julienned
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2
large beefsteak tomatoes (or other meaty tomato)
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1 handful
Basil on stem
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1 cup
Chicken stock or broth
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2
bay leaves
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1 pound
fresh cod, skinned and cut into chunks
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1/4 cup
white wine (don't drink it!)
Directions
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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.
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Add tomatoes and basil, stirring until the tomatoes start to burn and wilt a bit.
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Add white wine to deglaze pan. Cook off alcohol from wine for about 1 minute then add stock
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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.
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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!
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