Photo: Randy Mayor; Styling: Leigh Ann Ross
Total Time
20 Mins
4 servings (serving size: 2 cups)

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.

Ratings & Reviews


January 27, 2017
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.

ZaraSol's Review

November 13, 2012
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.

Arilya's Review

March 25, 2012
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.

afoodcook's Review

September 05, 2011

ErikAnestad's Review

February 13, 2011
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.

carolfitz's Review

January 21, 2011
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.

tonikitchen's Review

May 19, 2010
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.

erinliane's Review

April 20, 2010
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.

nbalter1's Review

April 11, 2010
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.

Blazedog's Review

April 04, 2010
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?