Fish Stew with Fennel and Baby Potatoes
['1/4 cup olive oil', '8 ounces small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced 1/4" thick', '1/2 medium fennel bulb, finely chopped', '2 garlic cloves, finely chopped', 'Kosher salt', 'Freshly ground pepper', '1/4 cup dry white wine', '1/4 cup crème fraîche', '1 1/2 pounds skinless flounder or fluke fillet, cut into 2" pieces', '2 tablespoons chopped fresh dill', 'Lemon wedges (for serving)']
Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes. Add 2 cups water to pot and bring to a boil. Reduce heat and simmer until potatoes are tender, 10–12 minutes. Stir in crème fraîche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes.
Stir dill into stew; season with salt and pepper. Serve with lemon wedges.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.