Poached Cod with Tomato and Saffron

2 Tbsp. Olive oil
2 garlic cloves, thinly sliced
1 tsp Aleppo pepper or ½ tsp crushed red pepper flakes
1 14.5oz can whole peeled tomatoes, drained
¼ cup dry white wine
2 bay leaves
pinch of saffron threads
kosher salt and freshly ground black pepper
4 5oz skinless cod fillets

Heat oil in a medium skillet over medium heat. Add garlic
and Aleppo
pepper and cook, stirring often, until fragrant(Garlic should not take on any
color), about 3 minutes.

Add tomatoes, crushing with your hands as you add them, wine, bay leaves,
saffron, and ½ cup water. Bring to boil, reduce heat, and simmer until flavors
meld, 5-7 minutes; season with salt and pepper.

Reduce heat to medium-low; season cod with salt and pepper and place in
skillet. Cover and cook at a bare simmer until cod is opaque throughout and
beginning to flake, 5-7 minutes (thicker pieces will take longer)

Gently transfer cod to shallow bowls and spoon poaching liquid over.