Fish Stew with Fennel and Saffron

Ingredients

• 1/2 tsp. saffron threads
• 2 Tbs. hot water
• 4 tsp. extra-virgin olive oil
• 1/4 cup chopped shallot
• 1/2 jalapeño 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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 17 of 21 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Salmon	100g cooked	208
Clam	100g cooked	148
Halibut	100g cooked	140
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Orange	1 medium (131g)	62
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Fennel	1/2 bulb (87g)	27
Fennel Bulb	1/2 bulb (87g)	27
Wine	2 tbsp cooking wine (30ml)	25
Chili	1 tsp (2.7g)	8
Shallot	1 tbsp minced (10g)	7
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Saffron	not in our table	0
Water	not in our table	0
Seed	not in our table	0
Peppermint	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.