Even before this crazy snow started falling (so last week), I was searching for soup.  It was actually while needing to sit on the couch for several hours watching football.  So a recipe I came across to check out was Bon Appetit/Epicurious’s Saffron Fish Stew with White Beans.  I love getting something with that sharp color of saffron (and you can find it for a great price at Trader Joe’s).  When I came across this recipe it has so many of my favorite herbs.  Anything with seafood is wonderful!

Ingredients

1 tablespoon extra-virgin olive oil
1 cup pre-chopped onion
1 teaspoon ground fennel (love it!)
1/2 teaspoon ground coriander (heaven)
2 garlic cloves, crushed
1 thyme sprig
1/2 teaspoon grated fresh orange rind
1/4 teaspoon saffron threads, crushed
1 1/2 cups water
1 1/2 cups clam juice
1 (14.5-ounce) can diced tomatoes, undrained
1/8 teaspoon salt
1 pound flounder fillet, cut into (2-inch) pieces (for this I just threw in a bunch of stuff from my freezer — some white fish, scallops, langoustine tails.  I also had a bag of mixed stuff from TJ’s that I’ll use next time)
1 (14-ounce) can great Northern beans, rinsed and drained
Fresh thyme leaves

Preparation

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.

This was so quick to make!  Served it with some rosemary bread (can’t take credit for making that).  Delicious.