Salmo and Orzo Stew with Tomatoes and Feta

Rinse and pat dry salmon, cut into bite-sized cubes. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds. 

Peel shallots and garlic, cut shallots into strips and garlic into slices. Rinse lemon in hot water, pat dry and grate zest.  

Heat oil in a pan and saute shallots and garlic until soft. Add tomato paste and saute briefly. Deglaze pan with white wine, add broth and bring to a boil. Add tomatoes and orzo and simmer for 5 minutes. Add salmon and simmer for about 8 minutes. Rinse basil, shake dry and cut into strips. Add to the pan and season with salt, pepper, lemon juice and sugar.