Spanish Saffron Cod

Ingredients

• 1-1.5 lbs of skinless white fish (cod, halibut, sole, tilapia, bass)
• 1 (14.5 oz) can of whole peeled tomatoes, drained
• 2 Tbsp extra virgin olive oil
• 2 cloves of garlic, thinly sliced
• 1 pinch (~15 threads) Piquant Post Spanish Saffron
• 1/4 cup dry white wine
• 2 bay leaves
• 1/2 cup chicken stock
• 1/2 cup water
• salt and pepper to taste (optional)
• 1/4 tsp crushed red pepper flakes (optional)