Fish Stew with Fennel and Baby Potatoes

Name: Fish Stew with Fennel and Baby Potatoes
Yield: 4 servings
Ingredients: 1 1/4 cup olive oil; 1 8 ounces small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced 1/4" thick; 1 1/2 medium fennel bulb, finely chopped; 1 2 garlic cloves, finely chopped; 1 Kosher salt; 1 Freshly ground pepper; 1 1/4 cup dry white wine; 1 1/4 cup crème fraîche; 1 1 1/2 pounds skinless flounder or fluke fillet, cut into 2" pieces; 1 2 tablespoons chopped fresh dill; 1 Lemon wedges (for serving)

From the kitchen of Carly

Delicate flounder simmers in a silky broth with tender baby potatoes and sweet fennel, finished with crème fraîche and fresh dill. This elegant stew comes together in under 30 minutes and tastes like a French bistro in a bowl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup olive oil
18 ounces small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced 1/4" thick
11/2 medium fennel bulb, finely chopped
12 garlic cloves, finely chopped
1Kosher salt
1Freshly ground pepper
11/4 cup dry white wine
11/4 cup crème fraîche
11 1/2 pounds skinless flounder or fluke fillet, cut into 2" pieces
12 tablespoons chopped fresh dill
1Lemon wedges (for serving)

Instructions

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.