SEXY FISH STEW

Sexy Fish Stew image

This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 large leek, cleaned and thinly sliced
½ cup sliced shallots
salt
¾ cup white wine
1 ¼ cups chicken broth
½ cup thinly sliced fennel bulb
1 pound baby red potatoes, trimmed
salt and freshly ground pepper to taste
1 pinch cayenne pepper, or more to taste
½ cup heavy whipping cream
1 pound boneless rockfish filets, cut into 1-inch pieces
1 tablespoon chopped fresh tarragon

Steps:

Melt butter in a large saucepan over medium-low heat. Cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes.
Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
Mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with salt, black pepper, and cayenne pepper. Add cream and stir to combine.
Stir fish and tarragon into soup, cover and cook for 3 minutes. Stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 29.6 g, Cholesterol 79.4 mg, Fat 13.9 g, Fiber 3.1 g, Protein 26.2 g, SaturatedFat 7.1 g, Sodium 735.9 mg, Sugar 4 g