Sexy Fish Stew

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

• Prep Time: 20 min
• Cook Time: 30 min
• Servings: 4

Ingredients

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

Directions

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

Cook’s Note:

If you can’t find rockfish, red snapper, or any other white fish works well in this recipe.

ref: AllRecipes