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Fish Stew with Fennel and Baby Potatoes

Alison Roman
  • 30 minutes
  • Serves 4

INGREDIENTS

2 tbsp

Dill, fresh

1/2

Fennel, medium bulb

2

Garlic cloves

1

Lemon

8 oz

Waxy potatoes, small

1

Kosher salt and freshly ground black pepper

1/4 cup

Olive oil

1/4 cup

Creme fraiche

1/4 cup

White wine, dry

1½ pound skinless flounder or fluke fillet, cut into 2" pieces