Black Cod Poached In Nearly Raw Heirloom Tomato Broth

In a broad sauce pan, heat olive oil over medium heat. Add garlic and cook until golden brown. Hand crush the heirloom tomatoes into the garlic and simmer 2 minutes.

Add thyme, tarragon, lemon twists, vinegar, and sugar. Cook 5 minutes at a bare simmer.

Add chicken stock and salt, continue to season if requiring more salt. Simmer 15 more minutes.

Strain out the solids, immediately returning the broth to the pan. Bring back to ~160 degrees. Cover and retain this temperature while preparing the fish and vegetables.

Bring a pot of salted water to the boil and blanch all green veggies and tomatoes for 1 minute. Fish out with a slotted spoon and immediately drop into ice water to stop the cooking. Drain the veggies, skin and quarter the tomatoes, and set aside to come to room temperature.

Heat a small amount of olive oil in a medium pan over medium heat. Add mushrooms and pan roast until golden. Season with salt.

Debone and season the fish with salt and pepper on both sides. Cut into 4 evenly-sized portions. Gently settle the fish into the broth. DO NOT LET IT BOIL, you want to hold at about 140 degrees. Poach about 6-7 minutes.

Prettily arrange the prepared rice, veggies and tomatoes in a shallow bowl. Place the fish on top of the rice, and pour poaching liquid into the bowl until just barely touching the fish. Finish with salt and freshly cracked black pepper.