Saffron Fish Stew with White Beans

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. 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.