White Bean and Halibut Stew

• 4 thick-cut bacon slices, chopped
• 1 cup sliced shallots
• 3 tablespoons extra-virgin olive oil
• 6 garlic cloves, chopped
• 1 14 1/2-ounce can petite diced tomatoes in juice
• 1 8-ounce bottle clam juice
• 1/3 cup dry white wine
• 1/2 teaspoon (scant) saffron threads
• 2 15-ounce cans small white beans, drained
• 1 1/2 pounds halibut fillets, cut into 1 1/2-inch chunks

1. Saute bacon and shallots in large pot over medium-high heat until bacon is crisp, about 7 minutes.
2. Add olive oil and garlic; stir 1 minute.
3. Add tomatoes with juice, clam juice, wine, and saffron; bring to boil.
4. Reduce heat; simmer 5 minutes.
5. Add beans and fish; bring to simmer.
6. Cover; simmer until fish is just opaque in center, about 5 minutes.
7. Season stew to taste with salt and pepper.

bacon, shallots, extravirgin olive oil, garlic, tomatoes, clam juice, white wine, saffron threads, white beans

Taken from www.epicurious.com/recipes/food/views/white-bean-and-halibut-stew-240686 (may not work)