Cod with Saffron and White Wine

2 pound cod, salty fillet without bones
300 ml white wine
1 dry onion, finely chopped
2 gr. saffron
Olive oil
Mashed potatoes or fresh green beans for garnishing

Cut the cod in servings and leave it in a bowl with water for 12 – 24 hours until unsalted. It is best if the cod is elevated so that it does not touch the salt on the bottom of the bowl. When it is unsalted, sauté the onion with a little olive oil, add the saffron and the cod, extinguish with the white wine, lower the temperature and leave it to simmer with the wine and its juices. Try to see if more salt is needed and add a little freshly grinded pepper. Serve with mashed potatoes or fresh green beans boiled and slightly salted