Sexy Fish Stew
A delicious and creamy fish stew that combines tender potatoes with flavorful fish and aromatic vegetables.
Ingredients
- unsalted butter (2 tablespoons)
- leek (1 large)
- shallots (0.5 cup)
- salt (0 )
- white wine (0.75 cup)
- chicken broth (1.25 cups)
- baby red potatoes (1 pound)
- fennel bulb (0.5 cup)
- black pepper (0 )
- cayenne pepper (1 pinch)
- heavy whipping cream (0.5 cup)
- boneless rockfish fillets (1 pound)
- fresh tarragon (1 tablespoon)
Instructions
- 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.
- Stir in wine, increase heat to medium, and cook for 2 minutes. Add chicken broth; bring to a simmer.
- 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.
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 382
- fat: 14 g
- sats: 7 g
- carbs: 30 g
- fibre: 3 g
- protein: 26 g
- salt: 0 g