Saffron Fish and White Bean Soup

Something about this recipe just called out to me, "make me, make me." I think it was probably the seductive song of the saffron & fennel. Whatever it was, I'm certainly glad I listened.

This is a really filling soup but it isn't heavy at all. It's full of bright flavors & smells amazing. The flavors are slightly exotic but still comforting. Need something fabulous on a busy night this soup will fit the bill, if your beans are cooked ahead of time or you use canned, it'll only take about 20 minutes to get it on the table. Makes sure to serve it with a crusty bread as you'll want something to sop up the broth!

Saffron Fish and White Bean Soup
(adapted from Cooking Light April '10)

1/2 c dry white beans (or 7 oz canned)
1/2 T olive oil
1 small onion, chopped
1/2 t fennel seeds, crushed with a mortar & pestle
1/4 t ground coriander
2 cloves garlic, minced
2 -3 sprigs fresh thyme
1/4 t saffron threads
3/4 c water
8 oz bottle calm juice
1 c diced tomatoes including juices
1/2 t kosher salt
1/2 - 3/4 lb of firm white fish, we used halibut, cut into 2-inch pieces

Soak & then simmer beans in 1 1/2 cups water until soft. Drain & set aside. (If using canned drain & then rinse them.)

Heat the olive oil in a large heavy pot over medium-high heat. Add the onion, fennel, coriander, garlic & 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 & let cook for 5 minutes.

Add the salt, fish & 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 & sprinkle on top

2 large servings.

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