Fish Stew with Fennel and Baby Potatoes

A delicate and flavorful fish stew featuring tender flounder, baby potatoes, and aromatic fennel in a creamy broth enriched with white wine and crème fraîche. Finished with fresh dill and served with lemon wedges.

4 servings

27 min

Published October 4, 2025

Ingredients

•¼ cup olive oil
•8 ounces small waxy potatoes
•½ medium fennel bulb
•2 cloves garlic
•to taste Kosher salt
•to taste Freshly ground pepper
•¼ cup dry white wine
•¼ cup crème fraîche
•1½ pounds skinless flounder
•2 tablespoons fresh dill
•1 whole lemon

Cooking Instructions

1.
Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
3 min
2.
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.
22 min
3.
Stir dill into stew; season with salt and pepper. Serve with lemon wedges.
2 min

Cooking Instructions

Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.

3 min

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.

22 min

Stir dill into stew; season with salt and pepper. Serve with lemon wedges.

2 min