Saffron Fish Stew with White Beans

Saffron Fish Stew with White Beans Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 2 cups)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Lia Huber,

Cooking Light

April 2010
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