Cod and Tomatoes in Wine Sauce

Prepare an ice water bath in a large bowl. Make a small "X" incision at the bottom of each tomato. Boil a pot of water, then add the tomatoes and cook for 2 minutes. Using a slotted spoon, transfer them to the ice bath for 1 minute, then drain. Peel off the skin starting from the "X" and chop the tomatoes.

Heat vegetable oil in a skillet over low heat. Add the onion and garlic, and sauté until fragrant, about 2 minutes. Add the tomatoes and chili pepper, stirring until the tomatoes start to break down, about 5 to 8 minutes. Pour in the wine, reduce heat to medium, and cook until the wine reduces slightly, about 5 minutes. Season with basil, parsley, salt, and black pepper.

Add the cod loins to the tomato sauce, cover, and cook for 5 minutes. Flip the cod and cook until it flakes easily with a fork, about 3 to 5 more minutes. Add the prawns, cover, and cook until they turn pink and are no longer translucent in the center, about 2 to 3 minutes. Season with salt and black pepper to taste.