Saffron Fish Stew with White Beans

Serves: 4

Succulent pieces of white fish go perfectly in saffron soup with beans and sliced tomatoes. This is a quick, easy and satisfying soup that can be prepared in half an hour, making it perfect for a busy week.

INGREDIENTS

1 tbsp. extra-virgin olive oil
1 cup chopped onion
2 garlic cloves, crushed
1 sprig thyme
1 tsp. ground fennel
½ tsp. ground coriander
½ tsp. fresh orange peel
¼ tsp. saffron threads
1½ cups water
1½ cups clam juice
1 (14.5-oz.) can diced tomatoes with liquid
1 lb. flounder fillet, cut into 2-inch pieces
1 (14-oz.) can Great Northern beans, rinsed and drained
⅛ tsp. salt fresh thyme, about 5 leaves

INSTRUCTIONS

1. Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, thyme, fennel and coriander and sauté for 5 minutes. Stir in the orange peel and saffron, then add the water, clam juice and tomatoes.
2. Bring to a boil, then reduce the heat and simmer for 5 minutes. Stir in the fish, beans and salt and cook for 5 minutes more. Divide the stew among 4 bowls and serve topped with the thyme leaves.

NUTRITION DATA FOR 1 SERVING

Calories 249kcal
Total Carbohydrates 23g
Protein 28g
Total Fat 5g
Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Trans Fat 1g
Cholesterol 46mg
Sodium 495mg
Potassium 296mg
Dietary Fiber 7g
Sugars 1g
Vitamin A 6% Daily Value
Vitamin C 9% Daily Value
Calcium 15% Daily Value
Iron 22% Daily Value

This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here