Saffron fish stew with potatoes and green beans

This is simply delicious! And simple to make. I made a few changes which are noted below.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 1 teaspoon ground fennel
• ½ teaspoon ground coriander
• 2 garlic cloves, crushed
• 1 thyme sprig
• ½ teaspoon grated fresh orange rind
• ¼ teaspoon saffron threads, crushed
• 1 ½ cups water
• 1 ½ cups clam juice
• 1 (14.5-ounce) can diced tomatoes, undrained
• ⅛ teaspoon salt
• 1 pound flounder fillet, cut into (2-inch) pieces (I used Cod.)
• 1 (14-ounce) can great Northern beans, rinsed and drained (I used small and diced potatoes from The Little Potato Company and Chopped Green Beans; about 1 cup+.)
  

DIrections

• Heat oil in a large Dutch oven over medium-high heat. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes. Stir in rind and saffron; add water, clam juice, tomatoes, potatoes and green beans. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in salt, fish; cook 5 minutes.

Found the recipe at Cooking Light and The Mediterranean Refresh.