Black Cod in Tomato-Saffron Stew

11 Ratings
  • 5 4
  • 4 3
  • 3 1
  • 2 3
  • 1 0

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.

Martha Stewart Living, June 2006

Gallery

Credit: Christopher Baker

Recipe Summary

Servings:
4
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Ingredients

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.

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  • 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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Reviews (6)

11 Ratings
  • 5 4
  • 4 3
  • 3 1
  • 2 3
  • 1 0
Martha Stewart Member
04/22/2017
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.
Martha Stewart Member
11/16/2014
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?
Martha Stewart Member
05/28/2013
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!
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Martha Stewart Member
08/05/2012
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.
Martha Stewart Member
03/03/2011
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.
Martha Stewart Member
11/06/2008
Fish Entree
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