Name: Fish Stew with Fennel and Baby Potatoes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 Servings
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)

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Christina Holmes

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

Recipe notes