Wow, the combination of the fennel, white wine and dill make this a fantastic, flavorful stew. The fish is simmered slowly in a combination of white wine and water, on a low heat which helps retain its tenderness. Sliced raw fennel adds a sweet licorice flavor, but if you sauté, roast or grill it, it softens the licorice flavor. Served with hearty greens, this is an easy weeknight meal. Pick a firm white fish with a delicate flavor. I tried wild caught blue catfish which is delicious. Other fish options would be haddock, flounder, tilapia or cod.
Heat the olive oil in a heavy-bottomed pan or a Dutch oven over medium-high heat. Add in the potato slices. Cook the potatoes until they start to soften, about 5-10 minutes depending on the size of the potatoes. Add the fennel and sauté until softened, about 3 minutes. Add in more oil if needed and add the garlic, sautéing for about a minute. Add the salt and and pepper. Add the wine and let it almost completely evaporate from the pan, about 4-5 minutes. Add a generous 2 cups of water to the pan and bring it to a boil. Reduce the heat and simmer the stew until the potatoes are soft. Add in the fish chunks and cover the pot. Reduce the heat to low and let the fish simmer slowly until cooked through, about 5-7 minutes depending on thickness. Season the stew with salt and pepper. Stir in the dill and finish with a squeeze of fresh lemon juice.