Best 6 Saffron Fish Stew With White Beans Recipes

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Embark on a culinary journey to the Mediterranean with our enticing Saffron Fish Stew with White Beans. This delectable dish, steeped in vibrant flavors and aromas, promises a symphony of tastes that will tantalize your palate. Discover a treasure trove of delectable recipes that showcase the versatility of this saffron-infused stew, including variations featuring an array of succulent seafood, hearty vegetables, and aromatic spices. Whether you prefer the classic charm of a traditional fish stew or crave a contemporary twist with added ingredients, our curated collection offers a culinary adventure like no other. Dive into the depths of flavor and indulge in the magic of saffron, transforming ordinary ingredients into an extraordinary feast.

Here are our top 6 tried and tested recipes!

PORTUGUESE FISH STEW (CALDEIRADA)



Portuguese Fish Stew (Caldeirada) image

Here's a simple recipe for Portuguese Fish Stew (aka Caldeirada) that can be made with fish or shellfish in a fragrant yet simple, saffron broth, studded with potatoes. Rustic and light, this summer stew can be made in just 30 minutes! Serve with Rice or Crusty Bread!

Provided by Sylvia Fountaine

Categories     Fish

Time 30m

Yield 4

Number Of Ingredients 17

3 tablespoons olive oil
1 onion, diced
4 garlic cloves, rough chopped
2 tomatoes, diced
1/4 cup white wine
4 cups chicken stock (or fish stock, or use half clam juice)
2 teaspoons fish sauce ( skip if using fish stock/clam juice)
large pinch saffron, crumbled
1/8 teaspoon ground clove (or allspice)- optional see notes
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1-2 tablespoons fresh thyme (lemon thyme is nice)
1 lb potatoes, cut into 1-inch cubes (yukon, baby red or white) thin skins ok -but peel russets. Or sub cauliflower for a lower carb version.
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1.5 lbs fish fillets- (boneless, skinless) wild cod, haddock, sea bass, salmon (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.) cut into 1 1/2-inch pieces.

Steps:

  • In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
  • Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
  • Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
  • Add fish, bring to a simmer over medium heat, give a gentle stir ( don't over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
  • Taste broth. Adjust salt, adding more if necessary.
  • Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.

Nutrition Facts : Calories 447 calories, Sugar 6.7 g, Sodium 305.6 mg, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 5.5 g, Protein 41.6 g, Cholesterol 86.7 mg

SAFFRON FISH STEW WITH WHITE BEANS



Saffron Fish Stew With White Beans image

From Cooking Light April 2010. The dish is "middle eastern inspired". The recipe suggests flounder or halibut.

Provided by Lillismomma

Categories     Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 teaspoon ground fennel
1/2 teaspoon ground coriander
2 garlic cloves, crushed
1 sprig thyme
1/2 teaspoon grated fresh orange rind
1/4 teaspoon saffron thread, crushed
1 1/2 cups water
1 1/2 cups clam juice
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1 lb flounder fillets, cut into 2-inch pieces
1 (14 ounce) can great northern beans, rinsed and drained
fresh thyme leave

Steps:

  • Heat oil in a large Dutch oven over medium-high. 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 5 minutes.
  • Stir in salt, fish and beans; cook 5 minutes. Top with thyme leaves.

Nutrition Facts : Calories 316.4, Fat 5.6, SaturatedFat 0.9, Cholesterol 54.4, Sodium 793.6, Carbohydrate 37.8, Fiber 8.1, Sugar 8.6, Protein 29.8

WHITE BEAN FISH STEW



White Bean Fish Stew image

Provided by Anne Burrell

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 29

1 tablespoon olive oil
2 ribs celery, diced
1 bulb fennel, top only, coarsely chopped, fronds reserved
1 onion, diced
Kosher salt
Crushed red pepper
2 cloves garlic, smashed
1 1/2 pounds cod fish bones
1/2 cup dry white wine
2 bay leaves
1 small bundle fresh thyme, tied with twine
Olive oil
2 ribs celery, diced
1/2 bulb fennel, diced
1/2 onion, diced
Pinch crushed red pepper
Kosher salt
2 cloves garlic, smashed
1/2 cup dry white wine
One 16-ounce can cannellini beans, drained
One 16-ounce can San Marzano tomatoes
Pinch of saffron
2 cod cheeks
4 shrimp, shelled and deveined
2 calamari, cleaned and cut into rounds
10 mussels, cleaned
Good-quality olive oil, for finishing
Pinch of fennel pollen
4 slices crusty bread, grilled with olive oil

Steps:

  • For the fish stock: Heat a large pot over medium heat and coat with the oil. Add the celery, fennel and onions, and season with salt and crushed red pepper. Cook until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones, stir, and cook for 3 to 4 minutes. Add the white wine and reduce by half.
  • Add enough cold water to the pot to cover the fish bones by 2 inches, about 10 cups. Sprinkle lightly with salt. Toss in the bay leaves and thyme bundle. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Strain the liquid.
  • For the stew: Coat a Dutch oven with olive oil. Add the celery, fennel, onions, crushed red pepper and salt to taste. Cook over medium heat until the vegetables start to soften, 3 to 4 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the white wine and reduce by half. Add the cannellini beans, tomatoes, fish stock and saffron. Bring to a boil, reduce to a simmer, and cook for 12 to 15 minutes. Add salt to taste.
  • Meanwhile, heat a saute pan over medium-high heat and coat with olive oil. Pat the cod cheeks dry with paper towels and sprinkle with salt. Add the cod to the hot pan and cook until golden and crisp on both sides and three-quarters of the way cooked through. Remove the fish from the pan and reserve. Repeat with the shrimp and calamari.
  • Add the cod, shrimp, calamari and mussels to the simmering fish broth. Turn off the heat and cover, letting the fish gently cook through and the mussels open up, about 3 minutes. Discard any mussels that don't open.
  • To serve, evenly distribute the seafood and vegetables in bowls and top with fish broth. Drizzle with finishing oil, sprinkle with fennel pollen, and top with reserved fennel fronds. Serve with crusty grilled bread.

WHITE BEANS AND SAFFRON



White Beans and Saffron image

Provided by Food Network

Yield 8 to 12 servings

Number Of Ingredients 10

2 pounds dried large corona beans, soaked overnight in water in refrigerator
5 quarts water
3 bay leaves
Salt
4 tablespoons Spanish olive oil
2 large white onions, finely diced
3 cloves garlic, finely chopped
1/2 cup finely chopped flat leaf parsley
1 teaspoon saffron stems
Ground black pepper

Steps:

  • Drain soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 1 1/2 to 2 hours with bay leaves. Add 1 teaspoon salt after simmering for 1 hour. In a saute pan over medium heat, heat olive oil. Add onions and saute until translucent. Add garlic and cook for 1 minute. Add parsley and saffron, allow to cook for 1 minute more, and remove from heat. Drain the cooked beans of excess water. Return the beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve.;

FISH STEW WITH ROAST GARLIC & SAFFRON



Fish stew with roast garlic & saffron image

Try this simpler, lighter version of bouillabaisse, a classic fish soup - serve with toasted slices of baguette to mop up the tomato based sauce

Provided by Tom Kerridge

Categories     Dinner, Fish Course, Main course

Time 2h45m

Number Of Ingredients 23

3 whole heads garlic
150ml good olive oil , plus extra for drizzling
few good pinches of flaky sea salt
50ml Pernod
good pinch of saffron strands
1 fennel bulb
4 celery sticks
1 onion
1 red chilli , seeds left in
2 tbsp olive oil
4 garlic cloves
2 tbsp fennel seeds
pinch of saffron
2 bay leaves
50ml Pernod
200ml white wine
750ml passata
3 grey mullet fillets (about 500g in total), skin on, cut into large chunks
300g gurnard fillets, skin on, cut into large chunks
200g prepared squid and tentacles, cleaned and cut into rings
juice 1 lemon
4 tbsp chopped flat leaf parsley , plus extra to serve
toasted slices of baguette , to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3. To make the saffron and garlic paste, cut the whole heads of garlic in half horizontally. Place the garlic heads, cut-side up, on a small baking tray. Drizzle over a little olive oil and season with salt. Cover with foil and bake for 40-50 mins until softened. Remove the foil and return to the oven for a further 15-20 mins until the garlic has turned golden brown.
  • Meanwhile, make the soup base. Chop the fennel, celery and onion into small dice and thinly slice the red chilli. Heat the oil in a large saucepan and add the chopped vegetables. Grate the garlic into the pan and add the fennel seeds. Stir well, then cover and sweat for 10 mins. Add the saffron and bay leaves, and cook for a further 10 mins until the vegetables start to soften. Pour in the Pernod and wine, bring to the boil, then add the passata and 400ml water. Bring to the boil, then turn the heat down to a simmer. Cover and cook for 45 mins until all of the flavours have started to work together, then remove the pan from the heat and leave to cool a little.
  • Transfer the soup to a jug blender and blend until smooth, then pass through a fine sieve into a clean saucepan - you may need to do this in batches. If the soup needs thickening, reduce over a medium heat. When it is the consistency of pouring cream, remove from the heat and set aside, or leave to cool and chill in the fridge until needed. The base of the soup can be made 3 days ahead.
  • Meanwhile, for the paste, pour the Pernod into a small saucepan and add the saffron. Bring to the boil, add the olive oil and warm gently. Take off the heat and leave to cool.
  • When the garlic is golden brown, remove the tray from the oven and squeeze the cloves out into the bowl of a pestle and mortar. Add a large pinch of flaky sea salt and pound to a paste. Slowly add the saffron-infused olive oil, stirring constantly. Transfer to a clean container and chill until needed.
  • Bring the soup base to the boil in a large pan, then turn down to a light simmer and taste for seasoning. Add the chunks of prepared fish and squid, and gently poach the fish in the soup for 10 mins, or until it is just cooked. Remove from the heat and stir in the lemon juice and parsley. Ladle the soup into bowls, piling up the fish in the centre. Spoon on the saffron and garlic paste and sprinkle over some more parsley. Serve with toasted slices of baguette and the extra saffron and garlic paste on the side.

Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

SAFFRON-AND-ORANGE-SCENTED SEAFOOD STEW



Saffron-and-Orange-Scented Seafood Stew image

Honor the Italian-American Feast of the Seven Fishes with a pot of seafood stew perfumed with orange and saffron. This version switches out pricey lobster and scallops for just-as-refined shrimp and white fish, so you can spend extra on a few threads of fresh saffron and the best seafood stock you can find. The flavor of this dish is designed to be delicate-you want the star ingredients to be able to shine.

Provided by Greg Lofts

Categories     Seafood Recipes

Time 1h15m

Number Of Ingredients 18

3 tablespoons extra-virgin olive oil, divided, plus more for serving
2 tablespoons tomato paste
1 pound large shrimp, peeled and deveined, shells reserved
1/2 teaspoon crushed saffron threads
2 celery stalks, cut into a 1/4-inch dice (3/4 cup), plus a handful of tender inner leaves, chopped, for serving
2 shallots, chopped (1 cup)
4 cloves garlic, thinly sliced (2 tablespoons)
Kosher salt and freshly ground pepper
2 plum tomatoes, cored and cut into a 1/2-inch dice (1 cup)
2 teaspoons fresh thyme leaves
2/3 cup dry white wine, such as Sauvignon Blanc
2 1/2 pounds littleneck clams (about 24), purged and drained
2 pounds mussels (about 48), purged and drained
1 can (14.5 ounces) seafood or fish stock, such as Bar Harbor
2 teaspoons grated orange zest, plus 3 tablespoons fresh juice
1 1/2 pounds firm, skinless white-fish fillet, such as halibut, cut into 1-inch pieces
Chopped fresh parsley leaves, for serving
Toasted Garlic-Butter-and-Herb Bread, for serving (optional)

Steps:

  • In a saucepan, heat 1 tablespoon oil over medium-high. When it shimmers, add tomato paste and shrimp shells. Cook, stirring, until shells turn pink and opaque, about 2 minutes. Add 2 cups water and gently boil 5 minutes. Strain shrimp broth into a heatproof bowl; discard solids. Stir saffron into broth.
  • Heat remaining 2 tablespoons oil in a braiser pan or wide, shallow pot over medium. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in tomatoes and thyme. Cover and cook until tomatoes collapse and release their juices, 6 to 8 minutes. Add wine and boil until mostly evaporated.
  • Add clams to pan, increase heat to medium-high, and cook, covered, just until they begin to open, 6 to 8 minutes (discard any that don't open). Transfer clams to a large heatproof bowl and cover with a plate to keep warm. Add mussels to pan and cook, covered, just until they begin to open, about 5 minutes (discard any that don't open). Transfer mussels to bowl with clams.
  • Add seafood stock, shrimp broth, and orange zest and juice to pan. Bring to a simmer over medium-high heat; simmer 5 minutes. Meanwhile, remove about half of clams and two-thirds of mussels from their shells, reserving meat and juices and discarding empty shells.
  • Stir shrimp and fish into pan, reduce heat to medium-low, and cook, covered, just until shrimp and fish are firm and cooked through, 3 to 5 minutes. Return shelled and in-shell clams and mussels and any accumulated juices to pan, stirring to combine. Remove from heat, sprinkle with celery leaves and parsley, drizzle with more oil, and serve with bread, if desired.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that you don't miss anything.
  • Choose the Right Fish: For this recipe, a firm-fleshed fish like cod, halibut, or salmon works best. Avoid using delicate fish like tilapia or sole, as they tend to fall apart in the stew.
  • Season Generously: Don't be afraid to season your fish and vegetables well. This will help bring out the flavors and make your stew more flavorful.
  • Cook the Fish Gently: Overcooked fish is tough and dry. To prevent this, cook the fish gently over medium-low heat until it is just cooked through.
  • Add the Beans at the End: Adding the beans at the end of the cooking process will prevent them from becoming overcooked and mushy.

Conclusion:

This saffron fish stew with white beans is a hearty and flavorful dish that's perfect for a weeknight meal. The combination of fish, vegetables, and beans makes for a complete and balanced meal. Plus, the saffron adds a beautiful golden color and a delicate flavor that takes this stew to the next level. So next time you're looking for a quick and easy weeknight meal, give this saffron fish stew a try. You won't be disappointed!

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