Fish Stew with Fennel and Baby Potatoes
A delicate and flavorful fish stew featuring tender flounder, baby potatoes, and aromatic fennel in a creamy broth enriched with white wine and crème fraîche. Finished with fresh dill and served with lemon wedges.
Ingredients
- •¼ cup olive oil
- •8 ounces small waxy potatoes
- •½ medium fennel bulb
- •2 cloves garlic
- •to taste Kosher salt
- •to taste Freshly ground pepper
- •¼ cup dry white wine
- •¼ cup crème fraîche
- •1½ pounds skinless flounder
- •2 tablespoons fresh dill
- •1 whole lemon
Cooking Instructions
- 1.
Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
3 min
- 2.
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.
22 min
- 3.
Stir dill into stew; season with salt and pepper. Serve with lemon wedges.
2 min
