Name: Sexy Fish Stew
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Butter - 2 tablespoons; Leek, cleaned and thinly sliced - 1 large; Sliced shallots - ½ cup; Salt - ½ cup; White wine - ¾ cup; Chicken broth - 1 ¼ cups; Thinly sliced fennel bulb - ½ cup; Baby red potatoes, trimmed - 1 pound; Salt and freshly ground pepper to taste - 1 pound; Cayenne pepper, or more to taste - 1 pinch; Heavy whipping cream - ½ cup; Boneless rockfish filets, cut into 1-inch pieces - 1 pound; Chopped fresh tarragon - 1 tablespoon

Ingredients for - Sexy Fish Stew

1. Butter 2 tablespoons

2. Leek, cleaned and thinly sliced 1 large

3. Sliced shallots ½ cup

4. Salt ½ cup

5. White wine ¾ cup

6. Chicken broth 1 ¼ cups

7. Thinly sliced fennel bulb ½ cup

8. Baby red potatoes, trimmed 1 pound

9. Salt and freshly ground pepper to taste 1 pound

10. Cayenne pepper, or more to taste 1 pinch

11. Heavy whipping cream ½ cup

12. Boneless rockfish filets, cut into 1-inch pieces 1 pound

13. Chopped fresh tarragon 1 tablespoon

How to cook deliciously - Sexy Fish Stew

1 . Stage

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 . Stage

Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.

3 . Stage

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 . Stage

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.