Dinner: Poached Cod with Tomato and Saffron

Recipe by Alison Roman You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Ingredients

2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
1 14.5-ounce can whole peeled tomatoes, drained
1/4 cup dry white wine
2 bay leaves
Pinch of saffron threads
Kosher salt, freshly ground pepper
4 5-ounce skinless cod fillets

Instructions

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 1/2 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.

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