Ingredients

• 1/2 teaspoon saffron threads
• 1 tablespoon warm water
• Olive oil spray
• 1 brown onion, halved, thinly sliced
• 1 large fennel bulb, trimmed, quartered, thinly sliced
• 2 garlic cloves, crushed
• 1 teaspoon paprika
• 1 x 400g can no-added-salt diced tomatoes
• 125ml (1/2 cup) water
• 2cm-wide strip orange rind
• 500g white fish fillets, cut into 2.5cm pieces
• 1 x 400g can cannellini beans, rinsed, drained
• 2 tablespoons chopped fresh continental parsley
• 2 teaspoons honey
• Chopped fresh continental parsley, extra, to serve
• Steamed green round beans, to serve

Method

• Step 1 Place the saffron and warm water in a small bowl. Set aside for 10 minutes to infuse.
• Step 2 Meanwhile, heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the onion and fennel, and cook, stirring, for 7-8 minutes or until soft. Add the garlic and paprika, and cook, stirring, for 1 minute.
• Step 3 Add the saffron mixture, tomato, water and orange rind. Stir to combine. Increase heat to high. Bring to the boil. Reduce heat to medium and simmer for 10 minutes.
• Step 4 Add the fish and cannellini beans. Increase heat to medium-high. Bring to the boil. Reduce heat to low. Cook for 5-6 minutes or until the fish is cooked through. Stir in the parsley and honey. Season with pepper.
• Step 5 Divide the fish mixture among serving dishes. Top with extra parsley and serve with green beans.