Spanish Style Cod with Tomato Saffron Broth recipes
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)
- 14.5 oz can of whole tomatoes, drained
- 2 bay leaves
- Pinch of saffron threads
- 2 cups of dry white wine
- 1/2 cup water
- salt
- pepper
Instructions
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