My favorite fish varieties are grouper, haddock, salmon, trout, and cod. All of these fish are very versatile and are easily adaptable for many recipes like this Poached Cod with Tomatoes and Saffron because the mild fish flavor is still able to shine through the delicious broth. Typically we serve this dish with steamed rice to soak up all that fabulous broth - if you're watching your carbs, cauliflower "rice" makes a great alternative, too.
Heat oil in a medium skillet over medium heat. Add garlic and crushed red peppers and cook about 3 minutes - stirring often.
Add sliced tomatoes, onions, and Greek olives (optional). Cook until the tomatoes begin to lose their shape - about 2-3 minutes
Add wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil and then reduce the heat to a low simmer (medium-low heat); season with salt and pepper. Taste and adjust seasonings to your liking. Add chopped fresh basil (to taste).
Season the cod filets with salt and pepper and place in skillet. Cover and cook at a low simmer until cod is opaque throughout and beginning to flake, 5–7 minutes. Thicker fillets may take a little longer to cook. Add fresh basil
Transfer cod to shallow bowls and spoon poaching liquid over.
Garnish with fresh basil and a drizzle of olive oil.
I buy a really small box of saffron threads on the international foods aisle near the Badia seasonings at my grocery store - which is set an aisle or two away from the rest of the more expensive spice brands like McCormick. The small box is about $4 and makes 1 -2 recipes.If you do not have saffron, you can omit it. It will change the color and flavor of the dish. If you prefer, you can substitute turmeric (1/4 tsp). This will give a pretty yellow color and a little bit of added flavor.Another alternative is ground Annatto. This really gives just a yellow color and doesn't add much in the way of flavor to the dish - in my opnion.