Saffron Fish Stew With White Beans |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Cooking Light April 2010. The dish is middle eastern inspired . The recipe suggests flounder or halibut. 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.
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