Rating: 5 stars
128 Ratings
  • 5 star values: 117
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise.

Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 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.

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  • Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.

  • Mix 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.

  • Stir 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.

Cook's Note:

If you can't find rockfish, red snapper, or any other white fish works well in this recipe.

Nutrition Facts

382 calories; protein 26.2g; carbohydrates 29.6g; fat 13.9g; cholesterol 79.4mg; sodium 735.9mg. Full Nutrition
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