Braised Cod with Yellow Tomatoes, Saffron and White Beans - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• 2 pounds skinless Cod Filet cut into 2-inch chunks
• Kosher salt
• Extra virgin olive oil
• 1 cup thinly sliced yellow onion
• 2 large garlic cloves, thinly sliced
• ½ cup dry white wine
• Pinch saffron threads
• 12 oz preserved yellow tomatoes in their juice
• 2 cups cooked cannellini beans or similar type bean
• Freshly ground black pepper
• 3 tablespoons finely chopped flat leaf parsley