This aromatic stew can be made with other types of fish, including haddock or regular cod, but sablefish delivers higher amounts of omega-3 fatty acids. A whole-wheat baguette is good for sopping up the broth.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Spread almonds in an even layer on a rimmed baking sheet; toast in oven just until turning golden and fragrant, tossing occasionally, 5 to 7 minutes. Transfer to a plate to cool.
Step 2
Heat oil in a heavy pot over medium. Cook garlic, stirring, 1 minute. Add red pepper flakes, fennel seeds, and saffron. Cook, stirring, until fragrant, about 1 minute. Add tomatoes, and crush with a wooden spoon; season with 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.
Step 3
Season fish on both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Add to pot along with the currants. Cover and cook 5 minutes. Gently stir to combine; cover, and continue to cook until fish is opaque throughout, about 5 minutes more.
Step 4
To serve, divide among four bowls. Sprinkle with almonds and sliced scallions.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 529
Step 7
Saturated Fat: 7.2g
Step 8
Unsaturated Fat: 29g
Step 9
Cholesterol: 83.3mg
Step 10
Carbohydrates: 17.9g
Step 11
Protein: 26.4g
Step 12
Sodium: 1103mg
Step 13
Fiber: 3.8g
