Food & Cooking Recipes Ingredients Seafood Recipes Black Cod in Tomato-Saffron Stew 3.7 (11) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Baker Servings: 4 Familiar ingredients come together in an unexpected way in a stew ofblack cod, tomato, andsaffron; scallions, dried currants, and almonds add fragrance and compelling texture. Crusty baguette is justright for dipping. Ingredients 3 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced ¼ teaspoon crushed red pepper, flakes ½ teaspoon fennel seeds ⅛ teaspoon saffron threads 1 can cold, whole, peeled tomatoes (28 ounces) Coarse salt and freshly ground pepper 1 ½ pounds skinless black cod, or haddock fillets, cut into 1- to 2-inch chunks ¼ cup dried currants ¼ cup cliced almonds, toasted 3 scallions (about ⅓ cup), thinly sliced 1 baguette, for serving Directions 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. 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. Rate it Print