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Saffron Fish Stew With White Beans

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“From Cooking Light April 2010. The dish is "middle eastern inspired". The recipe suggests flounder or halibut.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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