Poached Cod with Tomato & Saffron

Presented by Chef Ashleigh Easterling, The Green Bunny

• style="color:#454545;">                        2 tablespoons olive oil
• style="color:#454545;">                        2 garlic cloves, thinly sliced
• style="color:#454545;">                        1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
• style="color:#454545;">                        1 14.5-ounce can whole peeled tomatoes, drained
• style="color:#454545;">                        ¼ cup dry white wine
• style="color:#454545;">                        2 bay leaves
• style="color:#454545;">                        Pinch of saffron threads
• style="color:#454545;">                        Kosher salt and freshly ground black pepper
• style="color:#454545;">                        4 5-ounce skinless cod fillets

• style="color:#454545;">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.
• style="color:#454545;">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.
• style="color:#454545;">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).
• style="color:#454545;">Gently transfer cod to shallow bowls and spoon poaching liquid over.