Prepare a large bowl of ice water. Bring a large pot of water to a boil. Once boiling, add the tomatoes and cook until the skins break. As soon as the skins break, use kitchen tongs to transfer the tomatoes to the ice water and allow the water to continue to boil.

Season the boiling water liberally with salt. Pour the orzo into the water, stirring as you add it to keep lumps from forming. Cook until al dente, 7-9 minutes. Drain the orzo and rinse. Drizzle with 1 tablespoon extra virgin olive oil and set aside. Return the pot back to the stove.

One the tomatoes are cool enough to handle, peel and discard the skins. Cut out the cores and drain off all the excess ice water. Return the tomatoes to the bowl and season with salt and 1 teaspoon sugar. Use your hands to crush the tomatoes. Tear the basil leaves and add them to the bowl of tomatoes and stir to combine. Set aside.

In the same pot used to boil the orzo, heat 1 tablespoon cooking oil over medium-high heat. Add the onion and cook for 5-8 minutes or until golden brown and beginning to softten. Add the garlic and cook for 45 seconds or unitl fragrant. Pour in the stock and bring to a boil. Cook for 5 minutes or until reduced slightly. Pour in the tomatoes and basil and bring to a boil. Reduce heat to medium-low and cook for 15-20 minutes to allow the flavors to meld. Season to taste with salt, pepper, and crushed red pepper. Stir in the spinach and cook until just wilted, about 5 minutes more. Turn off the heat.

During the last 10 minutes of the broth cooking, prepare the trout. Heat 2 tablespoons cooking oil over medium-high heat. Add the trout, skin side down, and cook for 5 minutes without moving. Once the skin is crispy and golden brown, flip. Cook an additional 3-5 minutes depending on the thickness of the trout. Do not overcook. Transfer to a plate.

Divide the cooked orzo between shallow bowls and ladle the hot tomato-basil broth on top. Serve with a trout fillet, skin-side up, on top of each bowl. Enjoy!