Saffron Fish Stew with White Beans

It is a fairly quick dinner to make. I used frozen flounder from Publix which worked fine (quick-thaw method), used veg bouillon in place of clam juice. Otherwise stayed with recipe. Next time will slice up a fresh fennel bulb and sub for chopped onions. Will use more garlic, 2-3 more sprigs of thyme, sub onion powder for fresh onion. Spouse allergic to onions. Maybe add dry white wine for some of water base. Delish!

Like others have said, fairly quick and easy, and decent in terms of flavor.  It also makes an adequately filling four servings when served with a side of roasted sweet potato wedges and a small side salad.  However, it is a little on the bland side and could be improved.  When I make it again, I'll likely double the garlic and chop it, as well as adding 3-4 springs of thyme.  I went with a very heavy 1/4 tsp of saffron and would recommend others do as well.  I may also sub in chicken stock for at least half the water.  Oh, and the cooking time is longer than twenty minutes - Cooking Light recipes ALWAYS say they're faster to cook than they really are.

Quick and easy! I brought leftovers for lunch. I used Mahi Mahi and it was heartier than I expected from fish soup. I also added some Sriracha for a little kick.

This was a delicious recipe, which I will definitely make again. I used wild flounder, and it came together very quickly. My only comment is that it needed more salt. My husband and I took one bite and declared it disappointingly bland. With the addition of a little salt, everything changed. All of the flavors came together; it was extremely good. I did notice when choosing the type of clam juice that some brands have significantly more sodium than others, and I went with a low sodium one. That may have made all the difference.

An excellent recipe. Very tasty. When I make it the next time I will substitute the water for 1/2 cup of dry white wine. Serve with garlic bread.

This wasn't superfast for us, 15 minutes isn't enough time to cook onions to our taste. So we started them first, til tender, then followed the recipe. Used pollock because it was on sale & added four scallops at the final 2-min mark as a treat. Gorgeous color in the bowl and wonderfully fragrant from the orange & saffron. Served with spinach/vegetable salad, rolls, and white wine. Very good.

This is delicious and a nice change from the ordinary. I used halibut pieces from Trader Joe's and that worked beautifully. I often make modifications to the spices, but found this recipe to be very well balanced as is.

Quick and delicious. We used a package of frozen mahi mahi from Whole Foods and it held up well in the stew. We will definitely make this again.

There were some interesting individual ingredients and flavors in this stew. However, overall we still found the dish kind of bland. We won't make it again.

I have to comment on the idiotic review of this recipe based on the cost of the ingredients. If you don't want to pay for red snapper and saffron, DON'T MAKE THE RECIPE or at least refrain from posting and displaying your lack of culinary sophistication. The actual cost per serving was probably still less than the swill served at Denny's or Olive Garden. Should we all post negative reviews of recipes with filet mignon, lobster, truffles or other expensive materials?

This stew was quick and easy to make. My family loved it.

Great and easy recipe. Something out of the ordinary and my husband and daughter (3 yr. old) loved it! I served it with rice and asparagus. Will definitely make it again with dinner guests.

I will not make this again. First, the fish was expensive and then the saffron--YIKES, it was about $15 for a little bottle! This was so expensive overall and the flavor was definitely not worth the expense. Yes, it tasted good but I definitely feel that I can find things that are cheaper, healthy, and taste good.

This dish was easy, exotic, fast and delicious --and most importantly, healthy!