Fish Stew With Fennel And Baby Potatoes
This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
- ¼ cup olive oil
- 8 oz. small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced ¼" thick
- ½ medium fennel bulb, finely chopped
- 2 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- ¼ cup dry white wine
- ¼ cup crème fraîche
- 1½ pound skinless flounder or fluke fillet, cut into 2" pieces
- 2 tablespoons chopped fresh dill
- Lemon wedges (for serving)
ACTIVE: 20 MINTOTAL: 30 MIN
- Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes. Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes.
- Add 2 cups water to pot and bring to a boil. Reduce heat and simmer until potatoes are tender, 10–12 minutes. Stir in crème fraîche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes.
- Stir dill into stew; season with salt and pepper. Serve with lemon wedges.
- Recipe by Alison Roman
Source: Huffington Post
Rhonda in MO
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