Make basmati rice. Combine saffron with warm water in a medium bowl and let sit for 5 minutes or until water turns yellow.

Melt butter in a medium pot over medium-high heat. Add chopped onions and saute until tender, about 3-4 minutes. Add garlic and saute for another minute. Add rice and white wine and bring to a simmer. Continue to simmer until liquid is almost all evaporated, stirring occasionally. Add ¼ cup saffron water and chicken stock and bring to a boil. Cover pot, reduce heat to low and simmer for 15-20 minutes or until rice is tender and liquid has evaporated. Remove from heat and let sit for 5 minutes. Fluff with a fork and keep warm.

Prepare fish. Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add chopped onions and saute until tender, about 3-4 minutes. Add garlic, turmeric, cumin, coriander, chili powder, and tomato paste, stirring to combine. Saute for 1-2 minutes or until tomato paste is caramelized. Add chicken broth and remaining ¼ cup saffron water and bring to a boil. Continue to simmer until reduced by half.

Add coconut cream and simmer for another 5 minutes. Season with salt and pepper and keep warm.

Season cod with salt and pepper on both sides. Heat remaining tablespoon oil in a large saute pan over medium-high heat. Lay fish in an even layer and pan-sear until golden brown on both sides and fish flakes easily. Transfer fish to sauce and brush sauce on top.

Make orange relish. Combine orange chunks with sliced cucumber, mint, parsley, extra virgin olive oil, red wine vinegar, and sumac. Season with salt and pepper.

Serve Peruvian saffron fish with basmati rice and top fish with orange relish. Serve immediately.