Tomato-Poached Cod

preparation

1. Bring 1 ¾ cup water to a boil in a medium saucepan. Add rice, bring to a boil then reduce heat to low, cover and cook until grains are tender and water has been absorbed, 12–15 minutes. Remove from heat, season with salt and fluff with a fork. Cover and let stand until ready to serve.
2. Heat ¼ cup Pompeian Organic Smooth Extra Virgin Olive Oil in a large sauté pan over medium until simmering. Add garlic and shallot and sauté until starting to toast and become golden brown, 2–5 minutes. Add red-pepper flakes and sauté to toast, about 10 seconds. Transfer shallots, garlic, and oil to a small bowl.
3. Return sauté pan to medium-high heat and add remaining oil (about 1 ½ Tablespoons).
4. Add tomatoes, season with salt and pepper and sauté until they burst and become jammy, 5–8 minutes. Stir in Worcestershire sauce and 1 cup water, scraping up any brown bits.
5. Cook sauce until slightly thickened but still brothy, 3–5 minutes; season with salt and pepper to taste.
6. Cut cod fillet into 4 even pieces (4–6 ounces each); season with salt and pepper. Nestle cod fillets into tomato-broth, reduce heat to medium, cover and cook until cod is opaque and just cooked through, about 4 minutes.
7. Divide rice between four serving bowls, then divide fish and broth between bowls. Spoon crispy shallots, garlic and oil over each serving of fish. Top with cilantro and serve.

Cooking the garlic and shallots: the garlic and shallots will continue to brown once they are removed from the pan. Pull them from the pan just before they reach the perfect golden-brown color. Additionally, for even browning, make sure the slices of shallot are fairly even in size, the same goes for the garlic.