Saffron Fish Stew with White Beans

Photo: Randy Mayor; Styling: Leigh Ann Ross
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 249
  • Fat: 5.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 27.9g
  • Carbohydrate: 23g
  • Fiber: 5.7g
  • Cholesterol: 57mg
  • Iron: 2.2mg
  • Sodium: 495mg
  • Calcium: 101mg

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.
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