Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color. Source: EatingWell Magazine, October/November 2006

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.

  • Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.

  • Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.


Ingredient note: Literally the dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at tienda.com. It will keep in an airtight container for several years.

Nutrition Facts

213 calories; 6 g total fat; 1 g saturated fat; 105 mg cholesterol; 1020 mg sodium. 370 mg potassium; 19.7 g carbohydrates; 4.4 g fiber; 7 g sugar; 19.7 g protein; 1283 IU vitamin a iu; 31 mg vitamin c; 48 mcg folate; 114 mg calcium; 2 mg iron; 47 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I added som spätzte to it to make it more filling. Overall a nice recipe. Read More
Rating: 4 stars
No saffrom I don't have saffron and its too expensive but I am going to use garam masala.. I will let you all know how it turns out. Do you recommend any other substitute? Read More
Rating: 5 stars
This is one of my husband's favorites! Read More
Rating: 5 stars
Loved this! I doubled all ingredients except the thyme and fennel seed. I omitted the vegetable broth because I was without it on hand. I almost thoroughly cooked the seafood first individually and then added to the broth. Read More