Submerge the salted cod in cold water and let it soak for 6 to 8 hours in the refrigerator. Refresh water once. Discard the water and squeeze out excess water from fish. Cut the fish into bite-size pieces.
Heat oil in a large pan on medium heat, saute garlic and bay leaves for 1 minute. Add the leeks, cover and cook for about 10 minutes.
Add the potatoes, the water and a pinch of salt and pepper. Cover the pan and cook for 15 minutes.
Keep 2 tablespoons of cooking liquid aside, once it cools down add the saffron to it. Add the saffron and the cod to the pot and boil for another 5 minutes or until potatoes are tender.
