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
:
- ¼ cup sliced almonds
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon fennel seeds
- ⅛ teaspoon saffron threads
- 1 can (28 ounces) whole peeled tomatoes
- Coarse salt and freshly ground pepper
- 1½ pounds skinless sablefish, cut into 1- to 2-inch pieces
- ¼ cup dried currants
- 3 scallions, trimmed and thinly sliced
Method :
- 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.
- 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 ½ teaspoon salt. Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.
- Season fish on both sides with ½ 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.
- To serve, divide among four bowls. Sprinkle with almonds and sliced scallions.
per
serving: 529
calories; 7.2 g saturated fat; 29 g unsaturated fat; 83.3 mg cholesterol; 17.9
g carbohydrates; 26.4 g protein; 1103 mg sodium; 3.8 g fiber
Tags:
Soups