Poached Cod in Saffron Scented Tomato Broth

• 2 tbsp extra virgin olive oil
• 2 garlic cloves, thinly sliced
• ½ tsp crushed chili pepper
• 1 (14.5 oz) can whole peeled tomatoes, drained
• ¼ c dry white wine
• 2 bay leaves
• pinch of saffron threads
• Sea salt and freshly ground pepper
• 4 Wild Alaska Cod fillets (5 oz each)

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.