Recipe by Chef John
"This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise."
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leek, cleaned and thinly sliced
1 1/4 cups
thinly sliced fennel bulb
baby red potatoes, trimmed
salt and freshly ground pepper to taste
cayenne pepper, or more to taste
heavy whipping cream
boneless rockfish filets, cut into 1-inch pieces
chopped fresh tarragon
Chef John, your recipes never disappoint and this one is no different. I used a combination of tilapia and snapper, and half & half instead of the cream because that's what I had on hand, and it was fantastic! I served it with a simple green salad and some bread, and it was a great meal that looked way more expensive and labor intensive than it was. Thanks for sharing!
I would rename this "addictive fish stew" as it was decadent and flavorful and very easy. I live in Dubai and could not find fennel bulb, so used about a half a tablespoon of fennel seed instead.
Very good. I added more bullion for the soup like consistency. Thank you for the fabulous dish.
I made this tonight using red snapper - fantastic! Will definitely make it again. Thank you so much!
This is A MAZ ING....OMG!!!!
This was great we cooked it just like the recipe said and it was great. even our kids loved it. the only thing i would do different would be to add less spice just for the kids. the adults loved it.
I love the elegant simplicity of this dish--it tastes like I spent all day preparing it, but it was quite simple and quick to put together. I think I would prefer a more mild fish than rockfish next time, though that may be personal preference. There is so much great flavor in the broth and veggies that rockfish overpowers the dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Sexy Fish Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 125
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