Saffron Fish Stew With White Beans

Submitted by Lillismomma

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

 

• 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

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.