Black Cod in Tomato-Saffron Stew

black cod in tomato saffron stew
Photo: Christopher Baker

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.


  • 3 tablespoons extra-virgin olive oil

  • 2 cloves garlic, thinly sliced

  • ¼ teaspoon crushed red pepper, flakes

  • ½ teaspoon fennel seeds

  • 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


  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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