Add the crushed tomatoes, wine, and about ½ c. of water. Bring the liquid to a boil, then reduce to a simmer. Simmer for 5-10 minutes until the flavors have melded. Taste and adjust seasoning as needed. Reduce the heat to maintain a slow simmer.
Season the cod fillets with salt and pepper. Nestle the cod into the tomato broth, cover the pan, and simmer until the fish is opaque and just starting to flake, 6-8 minutes. If some of your pieces of fish are thicker than others, it's best to get them cooking a minute or 2 before the thinner pieces.
Divide the escarole between warm bowls. Set a piece of cod in each bowl and spoon the tomato broth over the top. Drizzle with a little olive oil and serve.
Recipe by strawberryplum at http://www.strawberryplum.com/poached-cod-with-tomatoes-escarole/