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Sexy Fish Stew
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Make ahead a luxurious fish and potato stew; just add fish upon reheating.
Ingredients:
  • 2 tablespoons butter
  • 1 large leek, cleaned and thinly sliced
  • 0.5 cup sliced shallots
  • salt
  • 0.75 cup white wine
  • 1.25 cups chicken broth
  • 0.5 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
  • 0.5 cup heavy whipping cream
  • 1 pound boneless rockfish filets, cut into 1-inch pieces
  • 1 tablespoon chopped fresh tarragon
Instructions:
  • In a large saucepan over medium-low heat, melt butter. Sauté leek, shallots, and 1/2 teaspoon salt in the butter until softened, about 10-15 minutes.
  • Pour the wine into the fragrant leek mixture and raise the heat to medium. Let it cook for 2 minutes. Next, pour in the chicken broth and bring everything to a simmer.
  • Combine fennel and potatoes with the leek mixture and simmer gently, stirring occasionally, until the potatoes are almost tender, approximately 10 minutes. Season with salt, black pepper, and cayenne pepper. Pour in the cream and mix well.
  • Add fish and fragrant tarragon to the soup, cover, and simmer for 3 minutes. Gently stir, lower the heat to medium-low, and continue cooking until the fish easily flakes with a fork, approximately 5 minutes. Season with salt and black pepper to taste.

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