Flaky chunks of white fish swimming in a saffron laced clam broth with buttery beans and diced tomatoes. This is a quick, easy and satisfying soup that can be prepared within half an hour, perfect for this busy weeknights.
This is a recipe I found a few months ago on A Good Appetite a few months ago. The way Kat described it as "slightly exotic but still comforting," was so enticing to me that I just had to try it myself. After making this batch, my only regret is that I didn't double to recipe so that I would have leftovers.
Saffron Fish and White Bean Soup
(adapted from Cooking Light April 2010 via A Good Appetite)
- 1/2 cup dry white beans (or 7 oz canned)
- 1/2 tablespoon olive oil
- 1 small onion, chopped
- 1/2 teaspoon fennel seeds, crushed with a mortar & pestle
- 1/4 teaspoon ground coriander
- 2 cloves garlic, minced
- 2-3 sprigs fresh thyme
- 1/4 teaspoon saffron threads
- 3/4 cup water (I used homemade chicken broth)
- 8 oz bottle clam juice
- 1 cup diced tomatoes including juices
- 1/2 teaspoon kosher salt
- 1/2 - 3/4 lb of firm white fish, I used cod, cut into 2-inch pieces
- Soak and then simmer beans in 1 1/2 cups water until soft. Drain and set aside. If using canned drain and then rinse the beans.
- Heat the olive oil in a large heavy pot over medium-high heat. Add the onion, fennel, coriander, garlic and one thyme sprig. Cook for 5 minutes.
- Add the saffron threads, crushing them with your fingers as you add them to the pot. Pour in the water, clam juice and tomatoes. Bring to a boil. Reduce heat to simmer and let cook for 5 minutes.
- Add the salt, fish and beans. Let cook for 5 more minutes. The fish should be cooked through & flaky. Remove the sprig of thyme.
- Divide between two bowls. Remove leaves from remaining springs of thyme and sprinkle on top.
I'm sending this over to Deb at Kahakai Kitchen for Souper Sundays.