Step 1

Cut the large tomatoes into chunks and place them in a bowl. Season very generously with salt. Set aside and let rest for 20 minutes.

Step 2

While the tomatoes rest, grate the ginger, finely mince the garlic, and either finely mince or pound the chili into a paste. Keep each ingredient separate.

Step 3

Cut the cherry tomatoes in half and season with salt. Set aside.

Step 4

After 20 minutes, place the large cut tomatoes (not the cherry tomatoes) in a food processor or blender and puree until smooth.

Step 5

Set a fine mesh strainer or chinois over a bowl and pour the puree into the strainer. Use a spoon to guide the juice through the sieve until only the solids remain in the strainer. Discard the solids. Set the reserved tomato juice aside.

Step 6

Heat a high rimmed pan (like a saute pan) over medium heat. Add enough oil to coat the bottom of the pan. Add the garlic and saute until fragrant, about 1 minute. Add the ginger and chili and saute for another minute.

Step 7

Add the broth to the pan along with 2 cups of the reserved tomato juice. Stir to combine. Bring to a simmer. Taste and make any additional adjustments to seasoning. You will be adding fish sauce and lime juice later, which will add additional salt and acid.

Step 8

Remove the cod filets from the fridge and season with salt and pepper.

Step 9

With the broth at a simmer, add the cherry tomatoes, cod filets and a solid knob of butter. Return to a high simmer, then cover and reduce the heat to low. You want to maintain a low simmer with the lid on. Simmer until the cod is opaque white and flakes easily when poked with a fork, about 8 minutes.

Step 10

Remove the lid and add the fish sauce, the juice of ½ a lime, and the sugar. Taste the broth and adjust seasoning as needed.

Step 11

To plate, place a cod filet in the middle of a low entree or pasta bowl and ladle enough broth to hit about halfway up the cod. Garnish with olive oil drizzle and cilantro leaves.