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Spanish Style Cod with Tomato Saffron Broth

Recipe from Epicurious
Prep Time 5 mins
Cook Time 20 mins


  • 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
  • 14.5 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


  • 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.