Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 2 | bay leaves |
| pinch | saffron threads |
| kosher salt, to taste | |
| freshly ground pepper, to taste | |
| 4 | 5 ounces (150 g) cod filets |
Directions
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.
Nutrition Facts
| Serving Size | Per one serving |
| Calories | 210 |
| Cholesterol | 60 |
| Carbohydrates | 4 |
| Sugar | 2 |
| Fiber | 2 |
| Protein | 26 |
| Fat | 6 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 260 |
Source: www.epicurious.com