|2 tbsp / 25 ml||olive oil|
|2||garlic cloves, thinly sliced|
|1/2 tsp / 2 ml||crushed red pepper flakes|
|14.5 ounce can||whole peeled tomatoes, drained|
|1/4 cup / 60 ml||dry white wine|
|kosher salt, to taste|
|freshly ground pepper, to taste|
|4||5 ounces (150 g) cod filets|
Heat oil in a medium skillet over medium heat. Add garlic and chili flakes and cook, stirring often, until fragrant (garlic should not take on any colour), about 3 minutes.
Add tomatoes, crushing with your hands as you add them in, wine, bay leaves, saffron, and 1/2 cup (125 ml) of water. Bring to a boil, reduce heat, and simmer until flavours meld, 5 to 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 to 7 minutes (thicker pieces will take longer to cook).
Gently transfer cod to shallow bowls and spoon poaching liquid over.
Makes 4 servings.
|Serving Size||Per one serving|