Preheat oven to 350F.

Spread sliced almonds in an even layer on a rimmed baking sheet.

Toast almonds in the preheated oven for 5 to 7 minutes, tossing occasionally, until golden and fragrant.

Transfer toasted almonds to a plate to cool.

Heat extra-virgin olive oil in a heavy pot over medium heat.

Add thinly sliced garlic to the pot and cook, stirring, for 1 minute.

Add crushed red pepper flakes, fennel seeds, and saffron threads to the pot.

Cook, stirring, until fragrant, about 1 minute.

Add whole peeled tomatoes to the pot and crush them with a wooden spoon.

Season the tomato mixture with 1/2 teaspoon of coarse salt.

Bring the mixture to a simmer.

Cook, stirring occasionally, until the mixture has thickened, about 15 minutes.

Season skinless sablefish pieces on both sides with 1/2 teaspoon salt and pepper.

Add the seasoned sablefish and dried currants to the pot.

Cover the pot and cook for 5 minutes.

Gently stir to combine the ingredients.

Cover and continue to cook until the fish is opaque throughout, about 5 minutes more.

Divide the stew among four bowls.

Sprinkle each bowl with toasted almonds and thinly sliced scallions.