Garlic, fennel seed, and crushed red pepper lay the foundation for a quick tomato broth. It’s one of our go-to dishes to entertain with: whip up the flavorful base and poach the fish just before serving. Cook, relax, and enjoy!

What you’ll need:
¾ cup couscous
2 cloves garlic
½ tsp fennel seed
¼ tsp crushed red pepper
1 14-oz can baby roma tomatoes
12 oz cod
3 Tbsp currants
1 oz whole roasted almonds
1 oz scallions
coarse salt
olive oil
freshly ground black pepper

Equipment:
small saucepan
medium pot

Recipe steps:

1. Make couscous
   Bring ¾ cup water and a pinch salt to a boil in a small saucepan. Add couscous, stir, and cover. Remove from heat and set aside to steam, 5 minutes. Fluff with a fork and cover until ready to serve.

2. Sauté aromatics
   Peel and thinly slice garlic. Heat 2 tablespoons oil in a medium pot over medium-high. Add garlic and cook, stirring, until fragrant, about 1 minute. Add fennel seed and crushed red pepper and cook, stirring, 1 minute.

3. Simmer
   Add tomatoes, 1 cup water, and 1 teaspoon salt and bring to a simmer. Simmer, stirring occasionally, until slightly reduced, about 10 minutes.

4. Cook cod
   While broth simmers, cut cod into 1–2-inch pieces and season with salt and pepper. Add cod and currants to broth, cover, and cook, 5 minutes. Uncover, stir, and cover and cook until cod is cooked through, 5 minutes more.

5. Prep garnishes
   Roughly chop almonds. Trim scallions and thinly slice.

6. Serve
   Season broth to taste with salt and pepper. Serve cod and broth over couscous, topped with almonds and scallions. Enjoy!

See what else is cooking this week!