Cod Poached in Tomato-Saffron Broth

Ingredients

• 29 ounce tomatoes diced drained canned
• 2 cups bottled clam juice 
• 2 cups cooking wine dry white
• 2  garlic cloves minced
• 2 tablespoons olive oil 
• 1 small onion diced
• 0.3 teaspoon pepper freshly ground
• 24 ounce sablefish fillets 
• 1 pinch saffron threads 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a 10-inch, straight-sided skillet over medium-high heat; cook onion 5 minutes or until softened.
2. Add garlic and next 4 ingredients; cook, covered, over medium heat 10 minutes. Stir in salt and pepper.
3. Add cod to skillet; reduce heat until wine mixture just simmers. Cover and poach 5 to 7 minutes or until fish flakes with a fork.
4. Serve in bowls with broth spooned over fish.