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In a medium skillet, heat oil over medium heat until it shimmers. Add garlic and crushed chili pepper and cook, stirring often, until fragrant, about 3 minutes. The garlic should not brown. Add tomatoes and crush with your hands as you add them to the pan.
Add wine, bay leaves, saffron and ½ c water. Bring to a boil, season with salt and pepper, reduce heat and simmer until flavors meld, 5-7 minutes.
Season cod with salt and pepper to taste. When tomato-liquid mixture has reached a bare simmer, carefully add cod to skillet and cover and cook until cod is opaque throughout and beginning to flake, 5-7 minutes. Thicker pieces will take longer to cook.
Gently transfer cod fillets to shallow bowls for serving and spoon poaching liquid over.
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