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servings:

Familiar ingredients come together in an unexpected way in a stew of black cod, tomato, and saffron; scallions, dried currants, and almonds add fragrance and compelling texture. Crusty baguette is just right for dipping.

• 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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