Sexy Fish Stew

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

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

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.

Step 3

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.

Step 4

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.