Saffron Fish Stew with White Beans


1 tablespoon extra-virgin olive oil $

1 cup prechopped onion $

1 teaspoon ground fennel $

1/2 teaspoon ground coriander

2 garlic cloves, crushed

1 thyme sprig

1/2 teaspoon grated fresh orange rind

1/4 teaspoon saffron threads, crushed

1 1/2 cups water

1 1/2 cups clam juice

1 (14.5-ounce) can diced tomatoes, undrained $

1/8 teaspoon salt

1 pound flounder fillet, cut into (2-inch) pieces

1 (14-ounce) can great Northern beans, rinsed and drained

Fresh thyme leaves

  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins


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

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