| Yield | |
|---|---|
| Source | http://www.myrecipes.com/recipe/saffron-fish-stew-with-white-beans |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | http://www.myrecipes.com/recipe/saffron-fish-stew-with-white-beans |
| Prep time | 20 minutes |
| 1 | Tablespoon | Olive Oil |
| 1 | Cup | Onion (chopped) |
| 1 | Teaspoon | Ground Fennel |
| 1⁄2 | Teaspoon | Ground Coriander |
| 2 | Clove | Garlic (crushed) |
| 1 | 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 | Can | Diced Tomatoes |
| 1⁄8 | Teaspoon | Salt |
| 1 | Pound | White Fish (cut into 2-inch pieces) |
| 14 | Ounce | Northern Beans (canned, rinsed and drained) |
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.