• Heat up a large fry/sauté/skillet until hot. Add ¼ cup of the oil and let it get hot but not smoking.
• Add the garlic and crushed red peppers and cook until the garlic is golden but not burnt, about 1 minute.
• Add the tomatoes and saffron and cook over medium heat until the tomatoes begin to soften. This should take about 5 minutes.
• Add the oregano and season with salt and pepper.
• Let this cook over medium-low heat for about 30 minutes until the sauce breaks down and starts to thicken up. Be sure to stir and break up the tomatoes with your wooden spoon.

Prepare the Rice

• While the sauce is simmering, bring a large pot of salted water to boil.
• Add the orange zest strips, bay leaves, cloves, Arborio rice and 1 tablespoon of olive oil to the water. Cook the rice for about 15 minutes until it is al dente.
• Drain and remove the zest strips, bay leaves and cloves.
• Place the rice back into the pot and toss with 1 tablespoon olive oil. Season with salt and pepper, to taste.

Cook the Fish

• When the sauce is complete, place the cod into the tomato sauce and cook (I guess this is braising) until the fish begins to flake and become opaque throughout. This takes 10 to 14 minutes. Be sure to turn the fish after about 7 minutes.
• Serve