Fish Stew with Fennel and Baby Potatoes
Fish Stew with Fennel and Baby Potatoes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat oil in a large pot over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oil in a large pot over medium-high heat.
Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes.
Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes.
Add 2 cups water to pot and bring to a boil.
Reduce heat and simmer until potatoes are tender, 10–12 minutes.
Stir in crème fraîche.
Add flounder, cover pot, and reduce heat.
Simmer until fish is cooked through, about 4 minutes.
Stir dill into stew; season with salt and pepper.
Serve with lemon wedges.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.