Another wet and wintery Sunday had us craving something rich and hearty, but we thought it would be best to make something more spring-like instead. So we did a search for seasonal, stew-like dishes, and we found this Saffron Fish Stew with White Beans recipe in Cooking Light magazine that sounded interesting and tasty.
This dish was amazingly quick and simple to make, and packed one heck of a punch for a lightweight fish. The halibut was perfectly tender and flaky. We made four servings and ate every single bite it was so darn good! The orange zest and fresh fennel kissed the broth with aromatic flavors, and tantalized our tastebuds for more. All we were missing was a hunk of gluten free bread to sop it all up with!