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.

　　

Ingredients

serves 4

　　1/4 cup sliced almonds

　　3 tablespoons extra-virgin olive oil

　　2 garlic cloves, thinly sliced

　　1/4 teaspoon crushed red pepper flakes

　　1/2 teaspoon fennel seeds

　　1/8 teaspoon saffron threads

　　1 can (28 ounces) whole peeled tomatoes

　　Coarse salt and freshly ground pepper

　　1 1/2 pounds skinless sablefish, cut into 1- to 2-inch pieces

　　1/4 cup dried currants

　　3 scallions, trimmed and thinly sliced

　　

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

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