Recipe for Cod with Tomatoes and Pineapple

Blanch the tomatoes: heat a pot of hot water. Immerse the tomatoes for 30 seconds. Place them directly into a bowl filled with cold water. Remove the skin and the hard core. Cut them into small cubes. Set aside.

Cook the fish in a pan with a splash of olive oil, salt, and pepper. Once cooked, set aside on a plate, covered with foil to keep warm.

In the same pan, sauté the minced garlic and shallots. When they are translucent, deglaze with white wine and scrape up the bits. Add 2/3 of the tomato cubes, the sugars, salt, and pepper. Let simmer for 30 minutes over low heat.

Meanwhile, cook the rice with the broth according to the manufacturer's instructions. Once it is cooked and drained, add a spoonful of butter.

Finish the sauce by adding a spoonful of butter and the cream. Combine everything without boiling.

Reheat the fish in the microwave for a few seconds, if needed.

To finish, serve everything with chopped basil and a spoonful of the remaining diced tomatoes topped with a pinch of coarse salt.