Adapted from Bon Appetit

tablespoons olive oil

cloves garlic thinly sliced

teaspoon Aleppo pepper or ½ crushed red pepper flakes

14.5-oz. can whole peeled tomatoes, drained

¼ cup dry white wine

bay leaves

pinch of saffron threads

Kosher salt and freshly ground black pepper

5-oz. skinless cod fillets

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 ½ 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.