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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

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  • 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



Step 1

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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