This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
Ingredients
1/4 cup olive oil
8 ounces small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced 1/4" thick
1/2 medium fennel bulb, finely chopped
2 garlic cloves, finely chopped
Kosher salt
1/4 cup dry white wine
1/4 cup crème fraîche
1 1/2 pounds skinless flounder or fluke fillet, cut into 2" pieces
2 tablespoons chopped fresh dill
Lemon wedges (for serving)
Directions
Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes. Add 2 cups water to pot and bring to a boil. Reduce heat and simmer until potatoes are tender, 10–12 minutes. Stir in crème fraîche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes.
Stir dill into stew; season with salt and pepper. Serve with lemon wedges.
