Step 1: In a large, deep skillet, heat 1/4 cup olive oil. Add 5 large garlic cloves, minced and 1/4 tsp crushed red pepper. Cook over moderate heat until the garlic is golden, about 1 minute. Add 3 pounds tomatoes, coarsely chopped and 1/8 tsp saffron threads, crumbled and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add 5 oregano sprigs and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 35 minutes. Discard the oregano. Step 2: Meanwhile, in a large pot of boiling salted water, combine Zest of 1 orange, in 1-inch-wide strips, 5 bay leaves, 3 whole cloves, 1 cup arborio rice and 1 tbsp of the olive oil and cook until the rice is al dente, 15 to 18 minutes. Drain the rice, discarding the zest, bay leaves and cloves. Return the rice to the pot. Add 1 tbsp of olive oil and season with salt. Step 3: Nestle four 4-ounce skinless cod or halibut fillets in the tomato sauce and cook, turning the fillets once, until just opaque throughout, about 12 minutes. Step 4: Spoon the rice into bowls and top with the cod and sauce. Sprinkle with parsley and finely grated orange zest and serve.