Saffron Fish Stew with White Beans
Total Time: 20 minutesYield: 4 Servings
Source: www.myrecipes.com
Category: Fish
Ingredients
1 tablespoon Olive Oil1 cup Onion (chopped)
1 teaspoon Ground Fennel
1⁄2 teaspoon Ground Coriander
2 cloves Garlic (crushed)
1 whole Thyme Sprig
1⁄2 teaspoon Orange Zest
1⁄4 teaspoon Saffron (crushed)
1 1⁄2 cup Water
1 1⁄2 cup Clam Juice
14 1⁄2 cans Diced Tomatoes
1⁄8 teaspoon Salt
1 pound White Fish (cut into 2-inch pieces)
14 ounces Northern Beans (canned, rinsed and drained)
Directions
- Heat oil in a large Dutch oven over medium-high heat. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes. Stir in zest 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 additional thyme leaves.