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Black Cod in Tomato-Saffron Stew


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

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.

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