Sexy Fish Stew
Description
This rich and creamy simple yet sexy fish and potato stew recipe includes leek, shallot, fennel, white wine, chicken broth, heavy cream, and tarragon.
Ingredients
•
2 tablespoons butter
•
1 large leek, cleaned and thinly sliced
•
1/2 cup sliced shallots
•
salt
•
3/4 cup white wine
•
1 1/4 cups chicken broth
•
1 pound baby red potatoes, trimmed
•
1/2 cup thinly sliced fennel bulb
•
1 pinch cayenne pepper, or more to taste
•
salt and freshly ground pepper to taste
•
1/2 cup heavy whipping cream
•
1 pound boneless rockfish filets, 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 ½ 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 cayenne pepper, salt, and black 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.