Sexy Fish Stew

This rich and creamy simple yet sexy fish and potato stew includes leek, shallot, fennel, white wine, chicken broth, heavy cream, tarragon, and more.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 382 Calories

Ingredients

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

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium-low heat. Add leek, shallots, and 1/2 teaspoon salt; cook and stir until softened, 10 to 15 minutes.

Step 2

Stir in wine, increase heat to medium, and cook for 2 minutes. Add chicken broth; bring to a simmer.

Step 3

Add potatoes and fennel; simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in cream to combine.

Step 4

Stir in fish and tarragon; 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.