Sablefish in Tomato-Saffron Stew Recipe

Name: Sablefish in Tomato-Saffron Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350F.
2
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.
3
Transfer to a plate to cool.
4
Heat oil in a heavy pot over medium.
5
Cook garlic, stirring, 1 minute.
6
Add red pepper flakes, fennel seeds, and saffron.
7
Cook, stirring, until fragrant, about 1 minute.
8
Add tomatoes, and crush with a wooden spoon; season with 1/2 teaspoon salt.
9
Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.
10
Season fish on both sides with 1/2 teaspoon salt, dividing evenly, and pepper.
11
Add to pot along with the currants.
12
Cover and cook 5 minutes.
13
Gently stir to combine; cover, and continue to cook until fish is opaque throughout, about 5 minutes more.
14
To serve, divide among four bowls.
15
Sprinkle with almonds and sliced scallions.
16
(Per Serving)
17
Calories: 529
18
Saturated Fat: 7.2g
19
Unsaturated Fat: 29g
20
Cholesterol: 83.3mg
21
Carbohydrates: 17.9g
22
Protein: 26.4g
23
Sodium: 1103mg
24
Fiber: 3.8g

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup sliced almonds, 3 tablespoons extra-virgin olive oil, 2 garlic cloves, thinly sliced, 1/4 teaspoon crushed red pepper flakes, and more.

Yes, Sablefish in Tomato-Saffron Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sablefish in Tomato-Saffron Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions