1/2 bulb fennel, thinly sliced
6 cloves fresh garlic, coarsely chopped
1/2 bunch fresh Italian parsley, coarsely chopped
1 lemon, for zest/juice
1 (15.5-oz) can reduced-sodium cannellini beans, drained and rinsed
4 firm fish fillets (such as snapper, mahi, or tilapia), 1 1/2 lb
1 tablespoon olive oil
1 (8-oz) package trinity mix (prediced onions, bell peppers, celery)
1/2 teaspoon crushed red pepper
1 1/2 cups no-salt-added chicken stock (or broth)
1 (8-oz) can no-salt-added tomato sauce
1 (.018-oz) saffron threads
1/2 teaspoon kosher salt
- Slice fennel (1 cup). Chop garlic and parsley (1/2 cup). Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Drain and rinse beans. Cut fish into 2-inch long chunks (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Pour oil in pan, then add fennel and trinity mix; cook 5 minutes. Stir in garlic and red pepper; cook 2–3 minutes or until vegetables begin to soften.
- Stir in stock, tomato sauce, beans, saffron, and salt; bring to a boil. Reduce heat to medium and simmer 5 minutes. Stir in lemon zest, juice, and parsley; reduce heat to low. Stir in fish gently and cover; simmer 4–5 minutes until fish is 145°F.