Saffron Fish Stew With White Beans
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 14.79 ml extra-virgin olive oil
- 236.59 ml chopped onion
- 4.92 ml ground fennel
- 2.46 ml ground coriander
- 2 garlic cloves, crushed
- 1 sprig thyme
- 2.46 ml grated fresh orange rind
- 1.23 ml saffron thread, crushed
- 354.88 ml water
- 354.88 ml clam juice
- 411.06 g can diced tomatoes, undrained
- 1.23 ml salt
- 453.59 g flounder fillets, cut into 2-inch pieces
- 396.89 g 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.
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RECIPE SUBMITTED BY
I love to cook (of course), be active and enjoy the outdoors. I cant stand when people dont rinse their dishes!