1 (14-ounce) can great Northern beans, rinsed and drained
Fresh thyme leaves
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.
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.
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.
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.
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?
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