A fat pinch of saffron threads
1 cup chicken stock
2 tablespoons extra virgin olive oil (EVOO)
1 small onion, finely chopped
2 large cloves garlic, thinly sliced
1 fresh bay leaf
Salt and pepper
1 pint cherry tomatoes or grape tomatoes
1/2 cup dry or citrusy crisp white wine
4 pieces cod or black bass (6 ounces each), preferably sustainable, skin removed
1/2 cup flat leaf parsley, chopped
1 tablespoon lemon zest
1 tablespoon orange zest
1-2 anchovies (optional)
In a small pot, steep the saffron in the stock over medium-low while you make the sauce.
In a large skillet with a lid, heat the EVOO, two turns of the pan, over medium-high. Add the onion, garlic and bay leaf; season with salt and pepper. Stir until the onion softens, 1-2 minutes. Add the tomatoes; cover and cook, shaking the pan occasionally, until the tomatoes burst, about 10 minutes. (With a spoon, break up any tomatoes that haven't burst.) Stir in the wine and saffron stock; simmer until the liquid reduces slightly, 1-2 minutes.
Season the fish with salt and pepper; add to the skillet. Cover and poach until the fish is cooked through, 6-7 minutes. Remove the bay leaf.
Meanwhile, on a cutting board, make a gremolata by chopping together the parsley, citrus zests and anchovies, if using.
Divide the fish and the sauce among bowls. Sprinkle with the gremolata. Serve with the bread.