This stew might come together quickly, but it gets plenty of backbone from fennel and white wine. Bon Appetit, April 2014
Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes. Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes.
Add 2 cups water to pot and bring to a boil. Reduce heat and simmer until potatoes are tender, 10–12 minutes. Stir in crème fraîche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes.
Stir dill into stew; season with salt and pepper. Serve with lemon wedges.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 76 | ||
Calories from Fat: 53 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 6.2mg | 2 % | |
Sodium 66.3mg | 2 % | |
Potassium 208.5mg | 5 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 4.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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