Sexy Fish Stew
Ingredients
- 2 tablespoons butter
- 1 large leek, cleaned and thinly sliced
- ½ cup sliced shallots
- teaspoon salt, and more to taste
- ¾ cup white wine
- 1 ¼ cups chicken broth
- 1 pound baby red potatoes, trimmed
- ½ cup thinly sliced fennel bulb
- 1 pinch cayenne pepper, or more to taste
- freshly ground black pepper to taste
- ½ cup heavy cream
- 1 pound boneless rockfish fillets, cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon
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Instructions
- 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.
- 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 cayenne pepper, salt, and black 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.
Source
Original recipe: View Original