Spanish Style Cod with Tomato Saffron Broth

• active time: 5 minutes
• total time: 25 minutes

Ingredients

4 6- oz cod fillets (thawed, if using frozen)

2 tablespoons olive oil

2 cloves of garlic (thinly sliced)

1/4 teaspoon crushed red pepper flakes (or more if you like extra spicy)

14 ½ oz can of whole tomatoes (drained)

2 bay leaves

Pinch of saffron threads

2 cups of dry white wine

1/2 cup water

Salt and pepper to taste

Directions

Heat olive oil in skillet over medium- low heat. Add garlic red pepper flakes and saute until garlic is fragrant and softened, about 3 minutes.

Add tomatoes to the pan, breaking the tomatoes apart with your hands as you add them.

Add white wine, water, saffron, and bay leaves. Bring mixture to a simmer over medium high heat. Simmer for about 10-15 minutes, or until tomatoes are softened and mixture is slightly reduced. Taste sauce and season to taste with salt and pepper.

Reduce heat to low. Add cod fillets. Spoon sauce over fillets. Simmer for about 5-8 minutes, or until cod is opaque and beginning to flake on the sides.

Serve with crusty sourdough or french bread to soak up the sauce.