This delightful recipe combines tender fish fillets with aromatic fennel, fragrant garlic and the subtle elegance of white wine. Fennel, known for its distinct licorice undertones, brings a unique twist to this dish. Beyond its remarkable flavor, fennel boasts an impressive array of nutritional benefits including a source of vitamin C, antioxidants and anti-inflammatory properties. The anise-like notes of fennel meld perfectly with the rich undertones of garlic, while the white wine lends a delicate acidity that elevates the dish. Served with hearty greens, this is an easy weeknight dinner. Select a mild-flavored, firm white fish like haddock, flounder, tilapia or cod.
Servings: 4 servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 8-10 ounces small Yukon Gold potatoes or other starchy potato, sliced into 1/2 inch rounds
- 1/2 bulb fresh fennel finely chopped
- 2 large garlic cloves minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup (good quality) dry white wine
- 1 1/2 pounds firm white fish I used wild caught blue catfish (consider using haddock, tilapia, flounder or cod) cut into 2 inch pieces
- 2 tablespoons fresh dill chopped
- 1-2 tablespoons fresh lemon juice
Instructions
- 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, this will take anywhere from 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 a pinch of salt and grind of pepper. Add the wine and let it almost completely evaporate from the pan, about 4-5 minutes. Add a generous 2 (plus) 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 lemon juice.
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