Fish Stew with Fennel and Saffron

See full recipe on: Williams-Sonoma


1/2 tsp. saffron threads
2 tbs. hot water
4 tsp. extra-virgin olive oil
1/4 cup chopped shallot
1/2 jalapeno chili, chopped
1 cup bottled clam juice
1 cup dry white wine such as sauvignon blanc
3 fresh thyme sprigs, or 1/2 tsp. dried thyme
1 bay leaf
1 orange zest strip, 3 inches long by 1 inch wide
1/2 tsp. fennel seeds
1 cup water
1 fennel bulb
1 red bell pepper
1 red onion, chopped
1/2 tsp. kosher salt, or more, to taste
Freshly ground pepper, to taste
1 firm white fish fillet such as halibut or cod, about 1 lb., cut into 4 equal portions
1/2 cup nonfat sour cream
2 tbs. chopped fresh mint

Nutrition 4 servings

Per Serving % Daily Value
Calories 316
Fat 12g 19%
Carbs 13g 4%
Protein 28g 57%
Fiber 3g 15%
Cholesterol 71mg 23%
Sodium 500mg 20%


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