Black Cod in Tomato Saffron Stew
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper, flakes
- 1/2 teaspoon fennel seeds
- 1/8 teaspoon saffron threads
- 1 can cold, whole, peeled tomatoes (28 ounces)
- Coarse salt and freshly ground pepper
- 1 1/2 pounds skinless black cod, or haddock fillets, cut into 1- to 2-inch chunks
- 1/4 cup dried currants
- 1/4 cup cliced almonds, toasted
- 3 scallions (about 1/3 cup), thinly sliced
- 1 baguette, for serving
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