Saffron Fish Stew with White Beans

By Kplmrm

Be sure to choose a sustainable fish, like wild-caught Pacific flounder or wild-caught Alaskan halibut.

Prep Time: 20 minutes
Yield: 4 servings (serving size: 2 cups)

Nutritional Information
Calories:249
Fat:5.1g (sat 0.9g,mono 2.8g,poly 0.9g)
Protein:27.9g
Carbohydrate:23g
Fiber:5.7g
Cholesterol:57mg
Iron:2.2mg
Sodium:569mg
Calcium:101mg

Ingredients

• 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
• 1/4 teaspoon salt
• 1 pound flounder fillet, cut into (2-inch) pieces
• 1 (14-ounce) can great Northern beans, rinsed and drained
• Fresh thyme leaves

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high heat. 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 for 5 minutes. Stir in salt, fish, and beans; cook 5 minutes. Top with thyme leaves.