Sexy Fish Stew

Sexy Fish Stew

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

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

Recipe Instructions

Step 1
Stir in wine, increase heat to medium, and cook for 2 minutes. Add chicken broth; bring to a simmer.
Step 2
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.
Step 3
Melt butter in a large saucepan over medium-low heat. Add leek, shallots, and ½ teaspoon salt; cook and stir until softened, 10 to 15 minutes.
Step 4
Add potatoes and fennel; simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with cayenne pepper, salt, and black pepper; stir in cream to combine.

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

Categories

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