Poached Fish with Tomato and Saffron

Great for rockfish, lingcod, halibut, cook at slow simmer and enjoy! Serves 4.

Ingredients:

• 2 tbsp. Olive oil

• 2 garlic cloves, thinly sliced

• 1tsp. Aleppo pepper or 1/2 tsp Crushed red pepper flakes

• 1 14.5 oz. can whole peeled tomatoes, drained

• 1/4 cup dry white wine 2 bay leaves

• Big pinch of saffron threads

• Kosher salt, ground pepper

• 4 5oz. Skinless COD FILLETS ( also try with black bass or flounder)

Method:

1. Heat oil in medium skillet over medium heat. Add garlic & Aleppo pepper & cook, stirring often, until fragrant (garlic should not take on any color, about 3 minutes.

2. Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, & 1/2 cup water.

3. Bring to boil, reduce heat& simmer until flavors meld, 5-7 minute..season with salt & pepper.

4. Reduce heat to medium low, season fish with salt & pepper and place in skillet.

5. Cover & cook at a bare simmer until Cod is opaque throughout and beginning to flake..5-7 minutes thicker pieces will take longer

6. Gently transfer Cod to shallow bowls and spoon poaching liquid over.. Lovely with a side of fluffy white rice.

Here's Sally in her snazzy Sea Forager apron!