I used catfish, which I found on super sale at Goodrich's. I used plain Greek yogurt instead of creme fraiche, because creme fraiche is essentially nonexistent in Lansing, Michigan.
It was a perfectly satisfying, quick, and relatively healthy dinner. The potatoes gave it a bit of bulk, which we needed as we were famished after our exercise.
Fish Stew with Fennel and Baby Potatoes
INGREDIENTS
- ¼ cup olive oil
- 8 oz. small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced ¼” thick
- ½ medium fennel bulb, finely chopped
- 2 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- ¼ cup dry white wine
- ¼ cup crème fraîche
- 1½ pound skinless flounder or fluke fillet, cut into 2” pieces
- 2 tablespoons chopped fresh dill
- Lemon wedges (for serving)
Nutritional Information
Calories (kcal) 380
Fat (g) 19
Saturated Fat (g) 4
Cholesterol (mg) 90
Carbohydrates (g) 15
Dietary Fiber (g) 2
Total Sugars (g) 1
Protein (g) 34
Sodium (mg) 280
PREPARATION
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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.
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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.
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Stir dill into stew; season with salt and pepper. Serve with lemon wedges.
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