Fish Stew with Fennel and Baby Potatoes
By á-4084
Ingredients
- 1/4 cup olive oil
- 8 ounces small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced 1/4" thick
- 1/2 medium fennel bulb, finely chopped
- 2 garlic cloves, finely chopped
- Kosher salt
- Freshly ground pepper
- 1/4 cup dry white wine
- 1/4 cup crème fraîche
- 1 1/2 pounds skinless flounder or fluke fillet, cut into 2" pieces
- 2 tablespoons chopped fresh dill
- Lemon wedges (for serving)
Details
Adapted from epicurious.com
Preparation
Step 1
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 (clam juice or chicken stock) 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.
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