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Sexy Fish Stew Recipe

Recipe by: Chef John

"This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Melt 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.
  • 2Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
  • 3Mix 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.
  • 4Stir 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.
Footnotes
  • Cook's Note:
  • If you can't find rockfish, red snapper, or any other white fish works well in this recipe.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 382 cals
  • 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
  • 1/2 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
  • 1/2 cup heavy whipping cream
  • 1 pound boneless rockfish filets, cut into 1-inch pieces
  • 1 tablespoon chopped fresh tarragon
Nutrition

Amount per serving ( 5 total)

  • Calories:
    382
    19%
  • Fat:
    13.9
    21%
  • Carbs:
    29.6
    10%
  • Protein:
    26.2
    52%
  • Cholesterol:
    79
    26%

Based on a 2,000 calorie diet

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