Presented by Chef Ashleigh Easterling, The Green Bunny
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
1 14.5-ounce 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 5-ounce 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 a 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 to cook).
Gently transfer cod to shallow bowls and spoon poaching liquid over.