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Black Cod in Tomato-Saffron Stew

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Familiar ingredients come together in an unexpected way in a stew of black cod, tomato, and saffron; scallions, dried currants, and almonds add fragrance and compelling texture. Crusty baguette is just right for dipping.

  • Servings: 4
black cod in tomato saffron stew

Photography: Christopher Baker

Source: Martha Stewart Living, June 2006

Ingredients

  • 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

Directions

  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 Add a comment

  • elena256
    22 APR, 2017
    This is one of my favorite reckless. I serve it with soft polenta and it is delicious! It is so simple but has always been a hit with everyone I've made it for.
    Reply
  • LElizabeth
    16 NOV, 2014
    This was delicious and very easy to make. I agree that some of the ingredients can be tricky to find. I used raisins that I cut in half instead of dried currants. Although I'd never think of combining these ingredients on my own, they come together very well. And after all, isn't that the point of following a recipe?
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • TrishtheDish08
    6 NOV, 2008
    Fish Entree
    Reply