Saffron Fish Stew with White Beans

Yield: 4 servings (serving size: 2 cups) Total: 20 Minutes 6 points plus Calories: 249 Fat: 5.1g Saturated fat: 0.9g Monounsaturated fat: 2.8g Polyunsaturated fat: 0.9g Protein: 27.9g Carbohydrate: 23g Fiber: 5.7g Cholesterol: 57mg Iron: 2.2mg Sodium: 495mg Calcium: 101mg
Saffron Fish Stew with White Beans
Saffron Fish Stew with White Beans

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 1/8

    teaspoon salt

  • 1

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

  • 1

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

  • Fresh thyme leaves

Directions

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.

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