1. 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.
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|Serving Size: 1 Serving (9234g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5619 (49%)|
|Amt Per Serving||% DV|
|Total Fat 624.4g||833 %|
|Saturated Fat 373.1g||1866 %|
|Monounsaturated Fat 194.9g|
|Polyunsanturated Fat 22.4g|
|Cholesterol 2559.7mg||788 %|
|Sodium 9463.7mg||326 %|
|Potassium 26620.9mg||701 %|
|Total Carbohydrate 814g||239 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 813.3g|
|Protein 643.1g||919 %|
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Calories per serving: 11353
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