8oz. small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced ¼” thick
½medium fennel bulb, finely chopped
2garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
¼cupdry white wine
1½poundskinless flounder or fluke fillet, cut into 2” pieces
2tablespoonschopped fresh dill
Lemon wedges (for serving)
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.
Did you know Ginger and Mango both boost your metabolism? Along with
boosting your metabolism ginger also is a natural pain reliever, from
migraines to menstrual cramps ginger heals a lot of pain. It also helps
reduce morning or motion sickness and banishes heart burn! Mangos not
only boost metabolism, they also aid in digestion, boost your memory and
increases your sex drive! This one little drink will do a lot for your
body, so make a big pitcher today and enjoy.
I have made this in a 2 liter pitcher, in a giant sun tea container
and in a cleaned out venti Starbucks cup. This recipe is for the
largest, the 4 liter sun tea pitcher. If you want to do a smaller
pitcher cut the recipe in half, in a small cup use just one very thin
slice of ginger and 1/8 cup mango.
You can use fresh or frozen mango, I like frozen because I don’t have
to cut and it is always picked at the peak of the season and frozen so
if I can’t get mango…