Fish Stew w Fennel and Baby Potatoes

• 1/4 cup olive oil
• 8 ounces small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced 1/4" thick
• 1/2 medium fennel bulb, finely chopped (I use the whole bulb)
• 2 garlic cloves, finely chopped
• Kosher salt
• 1/4 cup crème fraîche
• 1 1/2 pounds skinless flounder or fluke fillet, cut into 2" pieces
• 2 tablespoons chopped fresh dill
• Lemon wedges (for serving)

I serve it with crusty bread. 

Preparation

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.

Per serving: 380 calories, 19 g fat, 2 g fiber

Nutritional analysis provided by Bon Appétit