Simple ingredients come together to create a light, flavorful fish stew that’s perfect for an easy weeknight dinner. Tender white fish simmers gently with fennel, garlic and white wine, creating a delicate broth that’s both comforting and fresh. As the fennel cooks, it becomes tender and slightly sweet, lending a subtle anise flavor that beautifully complements the fish.
A splash of white wine brightens the broth, while fresh dill adds a burst of color and herbaceous flavor just before serving. Choose a firm, mild white fish such as cod, haddock, flounder, or tilapia and serve with crusty bread for soaking up every last spoonful of the flavorful broth.
Ingredients
Method
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the potatoes and cook until they begin to soften, 5 to 10 minutes, depending on their size. Stir in the fennel and cook until just tender, about 3 minutes. If needed, add a little more olive oil, then stir in the garlic and cook until fragrant, about 1 minute. Season lightly with salt and pepper.
- Pour in the white wine and cook until almost completely evaporated, 4 to 5 minutes. Add 2 cups water and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Gently add the fish, cover and cook over low heat until opaque and it flakes easily with a fork, 5 to 7 minutes, depending on the thickness of the fillets. Stir in the fresh dill and finish with a squeeze of lemon juice. Taste and adjust the seasoning with additional salt and pepper, if needed.
Fennel becomes sweeter as it cooks, adding a delicate anise flavor that pairs beautifully with mild white fish.
