Fish Stew With Fennel And Baby Potatoes

Fish Stew with Fennel and Baby Potatoes Recipe

Fish Stew with Fennel and Baby Potatoes

Ingredients

SERVINGS: 4
  • 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
  •  pound skinless flounder or fluke fillet, cut into 2” pieces
  • 2 tablespoons chopped 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.
  • Recipe by Alison Roman
  • Photograph by Christina Holmes

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