Heat Olive Oil (1 tablespoon) over medium heat in a medium-sized nonstick skillet. Add Garlic (2 clove) and sauté for 1-2 minutes, until starting to soften but not brown.
Add White Wine (1/2 cup) and Clam Juice (1/2 cup). Allow to simmer to reduce mixture by half, approximately 5-6 minutes.
Crush Canned Diced Tomatoes (1 cup) with your hand and add to pan along with Aleppo Chili Flakes (1 pinch) and Saffron Threads (1 pinch). Simmer gently to reduce for 4 minutes.
Add Coconut Milk (1/2 cup) and Coarse Salt (1/4 teaspoon) and bring to a simmer.
Pat Cod Fillet (4) dry with a paper towel and season generously on both sides with Salt and Pepper (to taste) (important!). Add to poaching liquid and simmer gently for approximately 3-4 minutes per side, being very careful not to overcook.
Remove cod to plate. If sauce remains a little thin, allow to reduce an additional 1-2 minutes after removing cod. Spoon sauce over top and serve.