Sexy Fish Stew
Course: SoupCuisine: EuropeanPrep Time
20 mins
Cook Time
30
minutesTotal Time
50
minutesServings
4
Ingredients
2 tablespoons — unsalted butter
1 large — leek, cleaned and thinly sliced
½ cup — sliced shallots
undefined — salt to taste
¾ cup — white wine
1 ¼ cups — chicken broth
1 pound — baby red potatoes, trimmed
½ cup — thinly sliced fennel bulb
undefined — 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
- 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.
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