Sexy Fish Stew

Sexy Fish Stew

45
Chef John 19044

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

Ingredients

50 m {{adjustedServings}} servings 382 cals
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Nutrition

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  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 833 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • If you can't find rockfish, red snapper, or any other white fish works well in this recipe.
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Reviews

45
  1. 59 Ratings

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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...

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 ...