No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Black Cod in Tomato-Saffron Stew

  • Servings: 4
Black Cod in Tomato-Saffron Stew

Source: Martha Stewart Living, June 2006


  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper, flakes
  • 1/2 teaspoon fennel seeds
  • 1/8 teaspoon saffron threads
  • 1 can cold, whole, peeled tomatoes (28 ounces)
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds skinless black cod, or haddock fillets, cut into 1- to 2-inch chunks
  • 1/4 cup dried currants
  • 1/4 cup cliced almonds, toasted
  • 3 scallions (about 1/3 cup), thinly sliced
  • 1 baguette, for serving


  1. Heat oil in a medium-heavy pot over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add red pepper flakes, fennel seeds, and saffron. Cook, stirring constantly, 1 minute. Add tomatoes, and crush with a wooden spoon. Add 1 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.

  2. Season cod with salt and pepper. Add cod and currants to tomato mixture. Cover, and cook 5 minutes. Gently stir cod; cover, and cook until opaque, about 5 minutes more. Divide among serving bowls. Sprinkle with almonds and scallions, and serve with baguette.

Reviews (4)

  • jnkeller 28 May, 2013

    This was fantastic and so easy to prepare. I used regular pacific cod fillets. The baguette was perfect for sopping up the delicious broth - don't skip it!

  • NG-Yummy 5 Aug, 2012

    Delicious recipe! i didn't have fennel seeds so I used 1/4 tsp of chinese five spice instead which worked a treat. Served with rice and used half the amount the amount of fish for the same amount of sauce for two people and it was really tasty.

  • LElizabeth 3 Mar, 2011

    I needed a recipe for hake, and it's very similar to cod, so I used this recipe. My husband and I really enjoyed it, but I didn't have the guts to use the currants. They just seemed strange to me. I love the way the different flavors came together and the garnishes really make it. It was pretty easy, although some of the ingredients are not so easy to find in a hurry in the grocery store.

  • TrishtheDish08 6 Nov, 2008

    Fish Entree

Related Topics