Saffron Fish Stew With White Beans - cooking recipe

Ingredients

1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 teaspoon ground fennel
1/2 teaspoon ground coriander
2 garlic cloves, crushed
1 sprig thyme
1/2 teaspoon grated fresh orange rind
1/4 teaspoon saffron thread, crushed
1 1/2 cups water
1 1/2 cups clam juice
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1 lb flounder fillets, cut into 2-inch pieces
1 (14 ounce) can great northern beans, rinsed and drained
fresh thyme leave

Preparation

Heat oil in a large Dutch oven over medium-high. Add onion, fennel, coriander, garlic, and thyme sprig; saute 5 minutes.
Stir in rind and saffron; add water, clam juice and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes.
Stir in salt, fish and beans; cook 5 minutes. Top with thyme leaves.