- 2 tablespoons butter
- 1 large leek, cleaned and thinly sliced
- 1/2 cup sliced shallots
- salt
- 3/4 cup white wine
- 1 1/4 cups chicken broth
- 1/2 cup thinly sliced fennel bulb
- 1 pound baby red potatoes, trimmed
- salt and freshly ground pepper to taste
- 1 pinch cayenne pepper, or more to taste
- 1/2 cup heavy whipping cream
- 1 pound boneless rockfish filets, cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon
- 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.
- Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
- 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.
- 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.
03/21/2017
recipepes.com
Sexy Fish Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
