Sexy Fish Stew

Sexy Fish Stew

48
Chef John 22084

"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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Ingredients

50 m servings 382 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 833 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large saucepan over medium-low heat. Cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes.
  2. Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
  3. Mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with salt, black pepper, and cayenne pepper. Add cream and stir to combine.
  4. Stir fish and tarragon into soup, cover and cook for 3 minutes. Stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.

Footnotes

  • Cook's Note:
  • If you can't find rockfish, red snapper, or any other white fish works well in this recipe.

Reviews

48
  1. 63 Ratings

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Most helpful positive review

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...

Most helpful critical review

Not that good. Two stars.

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...

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.

Loved this!.......I followed the recipe except I used a can of 2% evaporated milk instead of the cream......its fantastic......learned that when in Nova Scotia and had a fish stew!...also added ...

Thanks Chef John. This is incredibly delicious!!! It's simple and the taste is amazing. You're the best. Can you please do more fish recipes? Furikaki or macadamia nut crusted fish with some of ...

Awesome recipe! My boyfriend loves it..use the recipe as is..never doubt chef john's judgement!

Easy to make and super delicious. My husband is allergic to fish, so at the end I added 2 cans of clams with juice. It was a big hit. I also cooked this in my pressure cooker, after step 2 I coo...

Wonderful! First time cooking with fennel and it adds such a mysterious awesome flavor in the background. All the flavors blended so nicely. What a great stew!

But for the fresh tarragon (I used dried and let it simmer a bit before I added the rock fish), I made this exactly according to the recipe and found it excellent. It's a keeper.

When I saw the title for this recipe I knew I had to try it. My husband I both love fish and so I made it last night. I thought it was very good. But the fennel and tarragon were a little ov...