Fish Stew with Fennel and Baby Potatoes

Ingredients for Fish Stew with Fennel and Baby Potatoes

• 60ml olive oil

• 230g 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

• 60ml dry white wine

• 60ml crème fraîche

• 675g skinless flounder or fluke fillet, cut into 2" pieces

• 2 tablespoons chopped fresh dill

• Lemon wedges (for serving)

How to make Fish Stew with Fennel and Baby Potatoes

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 475ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.