Fish Stew with Fennel and Baby Potatoes

Name: Fish Stew with Fennel and Baby Potatoes
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)

The Bon Appétit Test KitchenMakes 4 servings Source

stew flounder fennel main dinner nut free gluten free quick easy one-pot meals weeknight meals 30 minutes or less simmer bon appétit

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)

Method

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.