Saffron Fish Stew With White Beans

Name: Saffron Fish Stew With White Beans
Prep time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup chopped onion; 1 teaspoon ground fennel; 1/2 teaspoon ground coriander; 2 garlic cloves, crushed; 1 sprig thyme; 1/2 teaspoon grated fresh orange rind; 1/4 teaspoon saffron thread, crushed; 1 1/2 cups water; 1 1/2 cups clam juice; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1/4 teaspoon salt; 1 lb flounder fillets, cut into 2-inch pieces; 1 (14 ounce) can great northern beans, rinsed and drained; fresh thyme leave

Submitted by Lillismomma

"From Cooking Light April 2010. The dish is "middle eastern inspired". The recipe suggests flounder or halibut."

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Ready In:: 25mins
Ingredients:: 15
Serves:: 4

ingredients

1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 teaspoon ground fennel
¹⁄₂ teaspoon ground coriander
2 garlic cloves, crushed
1 sprig thyme
¹⁄₂ teaspoon grated fresh orange rind
¹⁄₄ teaspoon saffron thread, crushed
1 ¹⁄₂ cups water
1 ¹⁄₂ cups clam juice
1 (14 1/2 ounce) can diced tomatoes, undrained
¹⁄₄ teaspoon salt
1 lb flounder fillets, cut into 2-inch pieces
1 (14 ounce) can great northern beans, rinsed and drained
fresh thyme leave

directions

Heat oil in a large Dutch oven over medium-high. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes.
Stir in rind and saffron; add water, clam juice and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes.
Stir in salt, fish and beans; cook 5 minutes. Top with thyme leaves.