Saffron Fish Stew with White Beans
A unique blend of herbs and spices find their home in this one-dish-wonder. The broth—infused with saffron, thyme leaves, and orange rind—pairs magnificently with a white flaky fish of your choosing. We suggest sustainable options like wild-caught Pacific flounder or wild-caught Alaskan halibut.
Total cooking time is 20 minutes; Serves 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup prechopped onion
- 1 teaspoon ground fennel
- 1/2 teaspoon ground coriander
- 2 garlic cloves, crushed
- 1 thyme sprig
- 1/2 teaspoon grated fresh orange rind
- 1/4 teaspoon saffron threads, crushed
- 1 1/2 cups water
- 1 1/2 cups clam juice
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/8 teaspoon salt
- 1 pound flounder fillet, cut into (2-inch) pieces
- 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.
