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Saffron Fish Stew with White Beans

Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: 2 cups)

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

Nutrition Information

  • calories 249
  • fat 5.1 g
  • satfat 0.9 g
  • monofat 2.8 g
  • polyfat 0.9 g
  • protein 27.9 g
  • carbohydrate 23 g
  • fiber 5.7 g
  • cholesterol 57 mg
  • iron 2.2 mg
  • sodium 495 mg
  • calcium 101 mg

How to Make It

  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.