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

How to Make It

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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