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Bon Appétit

Fish Stew with Fennel and Baby Potatoes

By The Bon Appétit Test Kitchen

4.6

(19)

Image may contain Plant Bowl Food Dish and Meal
Fish Stew with Fennel and Baby PotatoesChristina Holmes

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

Recipe information

  • Yield

    Makes 4 servings

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)

Preparation

  1. Step 1

    Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.

    Step 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.

    Step 3

    Stir dill into stew; season with salt and pepper. Serve with lemon wedges.

Nutrition Per Serving

Per serving: 380 calories
19 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsStewSoup/StewFlounderFishSeafoodFennelRoot VegetableVegetableMainDinnerNut FreeGluten FreeQuickEasyOne-Pot MealsWeeknight Meals30 Minutes or LessSimmerBon Appétit

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