Black Cod in Tomato-Saffron Stew

Name: Black Cod in Tomato-Saffron Stew
Ingredients: 3 tablespoons extra-virgin olive oil; 2 cloves garlic, thinly sliced; 0.25 teaspoon crushed red pepper, flakes; 0.5 teaspoon fennel seeds; 0.125 teaspoon saffron threads; 1 can cold, whole, peeled tomatoes (28 ounces); Coarse salt and freshly ground pepper; 1.5 pounds skinless black cod, or haddock fillets, cut into 1- to 2-inch chunks; 0.25 cup dried currants; 0.25 cup cliced almonds, toasted; 3 scallions (about ⅓ cup), thinly sliced; 1 baguette, for serving

3.7

(11)

5 Reviews

By

Martha Stewart Test Kitchen

Updated on June 7, 2017

black cod in tomato saffron stew — 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.