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Simple Fish Stew

White Fish Stew with Dill and Fennel

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Servings: 4 servings
Calories: 410
Ingredients Method

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 cut into 2-inch pieces I used wild-caught blue catfish, but any firm, mild white fish such as haddock, tilapia, flounder or cod works well.
  • 2 tablespoons fresh dill chopped
  • Squeeze of fresh lemon juice

Method
 

  1. 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.
  2. 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.
    3. Fennel becomes sweeter as it cooks, adding a delicate anise flavor that pairs beautifully with mild white fish.