Cod in Tomatoes with Wine

Ingredients

• 8 ounce cod loins 
• 1 cup cooking wine dry white as needed
• 0.3 cup basil fresh chopped
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic chopped
• 2 servings salt and ground pepper black to taste
• 0.8  onion finely chopped
• 8 large prawns deveined uncooked peeled
• 1  chile pepper fresh red seeded chopped
• 1 tablespoon vegetable oil 
• 6  vine-ripened tomatoes 

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes.
2. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
3. Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes.
4. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes.
5. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
6. Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes.
7. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.