Saffron Fish Stew With White Beans

• 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

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

extravirgin olive oil, onion, ground fennel, ground coriander, garlic, thyme, orange rind, saffron thread, water, clam juice, tomatoes, salt, flounder fillets, great northern beans, thyme

Taken from www.food.com/recipe/saffron-fish-stew-with-white-beans-420373 (may not work)