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Name: Saffron Fish Stew with White Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 1 tablespoons Extra virgin olive oil; 1 cup onion chopped; 1 teaspoon fennel ground; 1/2 teaspoon Fresh Coriander ground; 2 clove Garlic; 1 sprig Thyme; 1/2 teaspoon orange rind; 1/4 teaspoon saffron threads crushed; 1.5 cup water; 1.5 cup clam juice; 1 can (14.5 ounces) diced tomatoes undrained; 1/8 teaspoon salt; 1 pound flounder fillet cut into 2 inch pieces; 1 can (14 ounce) Northern beans rinsed and drained

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INGREDIENTS

1 tablespoons Extra virgin olive oil
1 cup onion ; chopped
1 teaspoon fennel ; ground
1/2 teaspoon Fresh Coriander ; ground
2 clove Garlic
1 sprig Thyme
1/2 teaspoon orange rind
1/4 teaspoon saffron threads ; crushed
1.5 cup water
1.5 cup clam juice
1 can (14.5 ounces) diced tomatoes ; undrained
1/8 teaspoon salt
1 pound flounder fillet ; cut into 2 inch pieces
1 can (14 ounce) Northern beans ; rinsed and drained

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (9234g)
Recipe Makes: 1 Servings

Calories: 11353
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11353

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