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

prep:
20 mins
cook:
30 mins
total:
50 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 53% DV; carbohydrates 29.6g 10% DV; fat 13.9g 21% DV; cholesterol 79.4mg 27% DV; sodium 735.9mg 29% DV. Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2013
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
(29)

Most helpful critical review

Rating: 3 stars
02/25/2019
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. Read More
128 Ratings
  • 5 star values: 116
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/05/2013
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
(29)
Rating: 5 stars
04/22/2014
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. Read More
(24)
Rating: 5 stars
09/20/2014
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! Read More
(18)
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Rating: 5 stars
10/15/2014
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 Read More
(8)
Rating: 5 stars
10/03/2014
Awesome recipe! My boyfriend loves it..use the recipe as is..never doubt chef john's judgement! Read More
(7)
Rating: 5 stars
11/27/2013
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! Read More
(7)
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Rating: 5 stars
12/06/2014
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! Read More
(6)
Rating: 5 stars
12/05/2014
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. Read More
(3)
Rating: 5 stars
03/12/2015
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. Read More
(3)
Rating: 3 stars
02/25/2019
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. Read More