- 4 thick-cut bacon slices, chopped
- 1 cup sliced shallots
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, chopped
- 1 14 1/2-ounce can petite diced tomatoes in juice
- 1 8-ounce bottle clam juice
- 1/3 cup dry white wine
- 1/2 teaspoon (scant) saffron threads
- 2 15-ounce cans small white beans, drained
- 1 1/2 pounds halibut fillets, cut into 1 1/2-inch chunks
- Sauté bacon and shallots in large pot over medium-high heat until bacon is crisp, about 7 minutes. Add olive oil and garlic; stir 1 minute. Add tomatoes with juice, clam juice, wine, and saffron; bring to boil. Reduce heat; simmer 5 minutes. Add beans and fish; bring to simmer. Cover; simmer until fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.