FISH STEW WITH FENNEL AND BABY POTATOES

FISH STEW WITH FENNEL AND BABY POTATOES image

Yield 4 people

Number Of Ingredients 10

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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
1½ pound skinless flounder or fluke fillet, cut into 2" pieces
2 tablespoons chopped fresh dill
Lemon wedges (for serving)

Steps:

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.