Sexy Fish Stew
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
53
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Butter1 large
Leek (cleaned and thinly sliced)1 cup
Shallot (sliced)1
Salt3 cup
White Wine1.25 cups
Chicken Broth1 cup
Heavy Whipping Cream1 tbsp
Tarragon (chopped fresh)Directions:
1
Melt butter in a large saucepan over medium-low heat
2
Cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes
3
Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes
4
Add chicken broth and bring to a simmer
5
Mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes
6
Season with salt, black pepper, and cayenne pepper
7
Add cream and stir to combine
8
Stir fish and tarragon into soup, cover and cook for 3 minutes
9
Stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes
10
Season with salt and black pepper