Sexy Fish Stew
This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise.
This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise.
Chef John, your recipes never disappoint and this one is no different. I used a combination of tilapia and snapper, and half & half instead of the cream because that's what I had on hand, and it was fantastic! I served it with a simple green salad and some bread, and it was a great meal that looked way more expensive and labor intensive than it was. Thanks for sharing!Read More
Chef John, your recipes never disappoint and this one is no different. I used a combination of tilapia and snapper, and half & half instead of the cream because that's what I had on hand, and it was fantastic! I served it with a simple green salad and some bread, and it was a great meal that looked way more expensive and labor intensive than it was. Thanks for sharing!
I would rename this "addictive fish stew" as it was decadent and flavorful and very easy. I live in Dubai and could not find fennel bulb, so used about a half a tablespoon of fennel seed instead.
Loved this!.......I followed the recipe except I used a can of 2% evaporated milk instead of the cream......its fantastic......learned that when in Nova Scotia and had a fish stew!...also added 3 times the tarragon...red pepper flakes instead of cayenne!
Thanks Chef John. This is incredibly delicious!!! It's simple and the taste is amazing. You're the best. Can you please do more fish recipes? Furikaki or macadamia nut crusted fish with some of your "out of this world" sauces! Thank you for sharing. I also enjoy your sense of humor. ?????????? Lucy
Awesome recipe! My boyfriend loves it..use the recipe as is..never doubt chef john's judgement!
Easy to make and super delicious. My husband is allergic to fish, so at the end I added 2 cans of clams with juice. It was a big hit. I also cooked this in my pressure cooker, after step 2 I cooked at high pressure for 5 min and it came out perfect. Added half and half (instead of the whipping cream, since that's what I had) and clams, and everyone loved it. Great recipe!
Wonderful! First time cooking with fennel and it adds such a mysterious awesome flavor in the background. All the flavors blended so nicely. What a great stew!
But for the fresh tarragon (I used dried and let it simmer a bit before I added the rock fish), I made this exactly according to the recipe and found it excellent. It's a keeper.
I was in soup mode one night and was trying three similar types of soups that used similar ingredients. This one was the clear winner and I have tossed the recipe in my "Tried and True" file of recipes!
When I saw the title for this recipe I knew I had to try it. My husband I both love fish and so I made it last night. I thought it was very good. But the fennel and tarragon were a little overpowering/sophisticated for my palate. My husband on the other hand is IN LOVE with this Stew! :)
Ok, This is one of the best recipes on the planet. OMG! I would only change one thing, go from heavy cream to half & half. Don't skimp on the fresh tarragon. Now I need a cigarette.
Made this last night for my guy and I, WOW! SOOOO GOOD! He only eats fish (is a pescartarian) so i switched up the chicken stock for seafood stock (Swanson makes one now) I used red snapper, but am thinking shrimp, scallops, & cod might be good too! Will most definitely make again!!!
I did not add the whipping cream, to avoid lactose, so I put in two tablespoons of coconut oil and some added liquid and I added a sprinkling of aleppo pepper and some smoked paprika. It came out very well.
This was simply AMAZING! It required ingredients I had never used or even tasted before, but I went for it! I'm so glad I did! I did not make a single change and cannot think of one that I would make the next time.
Perfect Fish Dish for a Dinner Party. I used it in MASON JARS and when the company opened the mason jar cover and smelled all this deliciousness it was a HOME RUN! To use the mason jar method, prepare the recipe up to adding the fish. Put the raw cut up fish in 4 clean empty mason jars. Divide stew evenly between the jars . Cover the stew using the the mason jar covers. Place the jars in a roasting pan with 2 inches of boiling water. Place in 250 degree oven to keep warm until ready to serve.
Very good. I added more bullion for the soup like consistency. Thank you for the fabulous dish.
Sensational results but simple to make even if you're not all that handy in the kitchen. Don't skip any of the steps and it's helpful if you do the chopping prep (besides the fish) before you begin cooking. Only changes were 2 small cloves of garlic & dried tarragon with the potatoes and fennel, and fresh dill instead of fresh tarragon as I couldn't find any. Made this for a Friday Lent dinner and huge hit. Will make again.
I've made this many times with different types of fish. Absolutely delicious. Tonight I am thinking of making the basic stew sans fish and then lay a seared individual portion of halibut over it. Or perhaps I'll make the leeks/shallot/fennel mix, creamy mashed potatoes and the seared fish. Just re plating the basics of this recipe because I have a beautiful piece of fish.
This is A MAZ ING....OMG!!!!
I made this exactly as the recipe stated and it was amazing. Not only will I make it again but will forward to many friends, I have to admit I drank the rest of the wine.
I just love fennel and Chef John, so this recipe was a must try. Delicious with a nice piece of haddock. My husband loved it.
Thank you so so so much for this axing recipe. My husband just about died when he ate it! I love it too, so comforting on those cold Los Angeles nights;P! Making it for a second time this evening:)
Delicious! I had to improvise on the fennel and whipping cream, used oregano and aromat, and half and half, added power greens. Will definitely use this recipe again.
Loved it. Thanks chef John.
Great recipe. I only made 1/2 the recipe because I wasn't sure my family would like it. We loved it. I didn't have fennel so I didn't include it. I substituted red wine for white, added red onions, used Swai fish and turkey broth. The tarragon adds the perfect flavor for this soup. Will be making this again...and agin.
Delicious fish soup!! I made it without fennel or leeks but used sweet onions instead. Blended white sweet potato with yukon golds and everyone (even the kids!) loved it. Definitely let the oniions/leeks cook for15 minutes.
Delicious and savory!
Very easy and delicious, I substituted fennel seed & Alaskan cod for a delicious soup, silky as promised!
This is an excellent, simple recipe, and it's flexible enough to adjust to "what you have on hand" kinds of changes. For instance, a yellow onion plus some garlic works just fine substituted for the leek and shallot, turkey stock works in place of chicken, cod in place of rockfish, and a bay leaf for seasoning substitutes nicely for the tarragon. My two older kids (5 and 19 months) both ate it without complaining (the 19-month-old had 3 servings), as did my husband, who is not really a seafood eater. I'll be adding it to our list of dishes that we make regularly.
This completely took me by surprise. I had no idea the flavor it would have. This is so good. My oldest child, who hates most things sea food, ate this without complaint. Even said he'd eat it again. It is silky, and wonderfully flavorful.
This might be the best thing I have ever made from Allrecipes. There are no modifications needed outside of doubling the recipe. It’s delicious!
Made this today. Loved it. You're right - very good for us less-than-confident cooks because timing doesn't have to be precise. Nevertheless, it turned out perfectly. A really great lunch on a cold dreary day!
Followed recipe exactly. Nice light flavorful broth which is perfect for summer. The fennel adds a great background taste without overpowering the dish.
Used talapia and Mahi Mahi!! Was great even my 7 and 4 year olds smashed it!!
Fantastic! The only thing I changed was the fish because rockfish was not available. I used cod! Delicious and a new favorite. Thanks!
I made this according to the directions and it was AMAZING
I didn't have fennel on hand, so I put in 5 cloves into the sauté along with a cup of chopped celery, both serving as a substitute for the fennel. Next, I thought it said crushed cayenne, so used that instead of the ground cayenne. Everything else was the same. I made this with cod. The wine I used was a good chardonnay. This was absolutely delis! I will pay more attention to this particular chef. thanks for making it simple and relatively easy. I will add a photo of the pot. I used a heavy duty pot. And I used Better Than Bouillon for the stock.
My whole family decided this recipe was a keeper! It was very filling especially with breadsticks. I couldn't find fresh terragon and used a tsp of it dried. I also was unable to get fresh fennel so used a tsp of fennel seed instead.
I made this with haddock and it was delicious! Will definitely make it again.
This was delicious. My husband and boys loved it.
Made this for dinner tonight. Even my 3 and 4 year old girls gobbled it down. This is excellent with some crusty french bread. Also, I didn't have a bottle of white wine open so I used vermouth instead. The color came out golden and the taste was somewhat sweater. Really great dish! Thanks!
Perfect stew for a dinner party. Seafood works even better!
This was a wonderful dish! Will fix for family as well as guests because it is so different. I live & fish on the Chesapeake Bay and catch lots of Rockfish so I am always looking for a new way to prepare the fish. First time using fennel and seldom use tarragon but will try other recipes using them again. I fixed pretty as per the recipe (as close as I ever come to fixing a dish according to a recipe!) and don't believe I would change anything!
Another fabulous recipe from Chef John. My husband went wild over this stew, said he could eat it every night of the week. I made a few additions to the recipe. Sautéed fresh garlic with the leeks and scallions, used Seafood Stock instead of Chicken broth, added shrimp and scallops, capers and diced pimentos. I also microwaved the potatoes for 2 minutes prior to adding them to the stew. Will definitely make this recipe again!
OMG! SOOO DELICIOUS I chose it for the 5 stars and it deserves every single one. so easy, so tasty. My "I don't like fish" husband said I can make that anytime. What a compliment. thank-you chef John
make this many time, so good. If can't find fennel use bok Choy. Also use canned evaporated milk instead of heavy cream. Nice served with seasoned croutons. ??????
I used elephant garlic since it is actually a form of leek and more flavorful than leek (mild garlic flavor). Also used water and wine at 1 cup ea. Plus a pinch of cumin seeds. Great flavor.
Creamy and delicious recipe that is quick and easy to prepare. Replaced the rockfish with catfish. Replaced the fennel bulb with 1/2 tablespoon of fennel seeds as indicated by another reviewer. Replaced the heavy cream with coconut milk. Otherwise, followed the recipe as written, and it comes out wonderfully.
Not that good. Two stars.
This is one of the best stew's my family and I have ever made. It is easy to make and does not require a lot of obscure ingredients. Thanks Chef John!
My daughter (age 29) and husband loved this stew. I prepared it pretty much according to the recipe. I did a dry run to access it's potential for being served at a dinner party and felt that it was just a little too complicated for me to serve to company. I enjoyed leftovers for lunch. My suggestion is to cut the potatoes into smaller pieces. I found that I wanted to do this with knife and fork prior to eating it.
I added clam juice with flash frozen (cleaned) baby clams and shrimp, crab, and scallops. Served with crusty bread and wine for a summer dinner with a girl friend and husband out on the deck. It was a total hit. Thanks John for the start !!!!
Excellent and easy. I used Oregon Ling Cod and added a little extra broth since I like to dip sourdough bread in my soup. I also added a little extra cayenne pepper over what is called for as I enjoy the extra spice. The flavors of fennel and tarragon combine perfectly in this dish to give a uniquely French flavor. Absolutely superb!
New family favorite. My husband always says he's not in the mood for fish, so I tried this hoping to get him to eat it since we had a giant bag of tilapia filets in the freezer. He loved it and so did the kids. Unanimous make again vote.
I made a few tweeks to mine because I have some picky diners lol anyway I didn't use the leek I substituted mushrooms, shrimp and instead of shallots I used green onions. I did the rest like the recipe said and it came out delicious even my two year old ate it and finished his whole plate. Yummy!!!!
I catch fresh Alaskan rockfish every year and there are other good recipes in this site that are good for sure but this is the only one that has earned the title of sexy. It takes longer to make than the directions suggest; perhaps it was just me. I used a BV chardonnay and i would suggest a white wine with some strength and character. A light pinot gris will have no effect. Use a big white. Follow the instructions as given and you wont be disappointed. I used two pinches of cayenne and my kids and wife enjoyed the warmth without being hot. The heavy cream provides good cover.
This stew is MONEY. I made it with lactose free whole milk because one of my guests is lactose intolerant. It was still absolutely amazing. I'm not a fennel fan but I trusted the chef and it ended up adding a nice, fresh, but mild flavor. The red snapper at my market was very expensive so I used a few bay scallops, shrimp, and flounder. All my guests loved it!!!
I made this tonight using red snapper - fantastic! Will definitely make it again. Thank you so much!
Fabulous! I used some frozen sea bass and within an hour had made a tasty dinner. Easy but wonderful!
Great, simple fish stew. I used the whole blub of fennel (what would I do with 1/2 a left-over bulb of fennel???) and red onion (since I didn't have any shallots. While the fennel was sauteing the aroma was a bit over-powering, but the final result was not too fennelly. I used quartered regular red potatoes, and they cooked up just fine. Here in the land-locked Midwest, fine seafood is a near impossibility, so I used a mess of frozen tilapia fillets, which quickly crumbled into tasty little bits. Instead of straight salt, I used Old Bay seasoning. And since this is a stew, most any vegetables can be tossed in; spinach would be great. I added cooked carrots tonight with the left over stew. Delicious.
Wow, wow, wow!! We literally just made this tonight & it was AMAZING. I can't wait for my mother-in-law to visit so that my husband & I can make this for her. We enjoy cooking for her. Anyways, we made this exactly as the recipes says, except we used Costco's frozen halibut. Just perfect. Hoping that leftovers are just as good
So delicious, and deserves its name from the sounds heard from people while eating it! ;)
They didn't have rockfish at the fish market so I used salmon and cod instead with great results. The broth is perfect, a bit creamy but not too thick. A recipe to save to impress guests!
This truly lives up to its name!!! I have made it several times, and each time, I have been asked to make it again; guests ask me to have them over for dinner every time I make it. I love this!
This is an excellent recipe, both my wife and I were very happy with the results! The only thing I did different, is I started by rendering some bacon in the sauce pan first. Then followed the recipe as instructed.
Good stew for winter. Used Hawaiian ono instead of rockfish, added a bit of red bell pepper for color and fennel leaf for garnish. Next time I would cut potatoes into smaller pieces to cook faster.
Absolutely on point! I did sub a bit for what I had on hand....parsnip for potato, no leek but had onion, so all well! II wanna have another bowl but trying to be good and keep it for lunch because I cut the recipe down. Thank you again for another yummy, easy dinner!
Perfect one pot meal! Very good and easy. This is perfect for our attempt to eat healthy. I used Alaskan Cod, followed Chef John's instructions exactly, just added a chopped red pepper. Leftovers for lunch tomorrow, yum yum.
This was great we cooked it just like the recipe said and it was great. even our kids loved it. the only thing i would do different would be to add less spice just for the kids. the adults loved it.
AMAZING! I always trust Chef John's recipes. This man has yet to lead me astray. This soup is rich and delicious. I had never used fennel before so after I cut it I smelled it. I was less than pleased (as it smells like licorice to me, and I cannot STAND that scent) but the combination of flavors was positively astounding! I would give this 12 stars if I could.
This is amazing with fresh ling cod or sea bass. Don't settle for farmed tasteless fish with this recipe!
Loved it! My men loved it too. Easy to make and very tasty.
Thanks to Chef John. Another 10 star dish. I substitute heavy cream with milk.
Unbelievably good! I made exactly as written (I used cod). My husband was skeptical at first, but asked for seconds in no time. The flavors in this dish are amazing. Thanks for sharing!
This is sooooo good! I followed the recipe pretty carefully, as I had not made it before, the only change was I added a handful of jumbo shrimp that I had in the freezer that needed to be used. They were a nice addition. I used haddock for the white fish. Excellent!
Didn’t have any wine or fennel but made it anyways. Used fish stock and adjusted the seasonings a bit....turned out pretty good! Will definitely make again.
I am giving this a 4 because my husband, who loves fish, loves this stew! I am not as big of a fan of a strong fish flavor, however, I just gave him the chunks and I quite enjoyed the fish flavored vegetable stew :)
so I made this and the only thing I did different was substitute seafood stock for the chicken broth and I added some mussels. it was out of sight!
This was a great stew. Flavor was what I was looking for and it was super easy to make. This is great when you are crunched for time and have a very hungry family. Plus my 2 year old could not get enough of it. I had to improvise since I could not get a leak. Added a small yellow onion and fennel seed in place of the bulb. still turned out great.
One of the best fish stews I've had. Followed the recipe and it came out perfectly. Even my picky kids finished his bowl. Will make it again
I will never understand why chefs and cooks don't use Seafood stock or broth when making a SEAFOOD soup. I made it with Kitchen Basics Seafood broth. Very tasty.
Loved it! My men loved it too. Easy to make and very tasty.
I used skinless haddock and golden fingerling potatoes
The first time I made this was when I was looking for recipes to use some leeks I had bought. Now, we keep it in our rotation of fish recipes because we enjoy it so much! It is a simple recipe, simple enough for family dinner, but unique and flavorful enough to also make a nice dish for company. Definitely give this recipe a try!
I really liked this recipe but my kids and wife did not. We all have pretty diverse palettes but this just didn't sit right with them. I used frozen cod that was a little chewy so maybe that was their issue.
I made it exactly according to the recipe, although I put in more than 1 pound of the rockfish just because I had it on hand. This was very easy to make and OUTSTANDING!
This was so enjoyable and easy to make. Have tried it a few times with different white fish, including cod. My recommendations to others have resulted in the same great reviews from them as well.
Made this with tilapia, chardonnay, vegetable broth (for the non-meat eaters) and added baby carrots and corn for color and sweetness. I also accidentally doubled the cream which turned out to be happy mistake. Even my husband, who claims not like fish, loved this very decadent stew. Great recipe which I plan to use often. Thanks!
Every time I make this, it is so, so good. It's perfect comfort food.
Amazing! I couldn't believe a fish stew could get five stars, so I just had to try it! The recipe is absolutely delicious as is. I add more leek because my family loves leek and I also like the baby red potatoes cut in hal because I prefer them that way. I also add more of the liquids (wine, broth and cream) because it is delish! Thank you, chef John, for a new family favorite!
Delicious. I added thinly sliced fresh mushrooms toward the end of simmering the potatoes. Definitely making this one again. Thanks, Chef John.
Delicious! I didn’t have leeks - so I substituted yellow onion. I also didn’t have fennel or tarragon. So I substituted with fresh dill and thyme. Turned out super good!
Delicious! I agree with others. If you follow the recipe exactly...you can't go wrong. I used cod, and it worked out well. My husband, however, wasn't a fan. He doesn't care for main dishes that have a sweet taste. I guess I won't be cooking anymore dishes with fennel. I really didn't taste the sweetness until he mentioned it. In my opinion, it is very subtle. In conclusion, very good flavor and easy...just follow the recipe! Thanks Chef John!
This is a phenomenal fish stew. It is elegant, interesting, delicious, and pretty - the kind of dish you'd expect in an excellent restaurant. I did sub out half of the cream for 1% milk, and I also used cod instead of rockfish. I also added some fresh parsley together with the tarragon. Served with fresh bread and salad. I will definitely be making this again.
This is one of the best fish stews I have tried! My hubsand loves fish stews and thinks my copy cat version is ready for any good restaurant...thanks to Chef John! I used red snapper instead and it was a hit in my household. I cooked along with Chef John and thought I was sexy while cooking this Sexy Fish Stew...try it u will love it! :-)