Description
This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn’t need to be that precise.
Ingredients
- 2 tablespoons butter
- 1 large leek, cleaned and thinly sliced
- ½ cup sliced shallots
- salt
- ¾ cup white wine
- 1 ¼ cups chicken broth
- ½ cup thinly sliced fennel bulb
- 1 pound baby red potatoes, trimmed
- salt and freshly ground pepper to taste
- 1 pinch cayenne pepper, or more to taste
- ½ cup heavy whipping cream
- 1 pound boneless rockfish filets, cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon
Instructions
- Melt butter in a large saucepan over medium-low heat. Cook and stir leek
- shallots
- and 1/2 teaspoon salt in the melted butter until softened
- 10 to 15 minutes.
- Stir wine into leek mixture
- increase heat to medium
- and cook for 2 minutes. Add chicken broth and bring to a simmer.
- Mix fennel and potatoes into leek mixture and simmer
- stirring occasionally
- until potatoes are nearly tender
- about 10 minutes. Season with salt
- black pepper
- and cayenne pepper. Add cream and stir to combine.
- Stir fish and tarragon into soup
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4