Saffron Fish Stew with White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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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