French · Dinner
White Wine Fish Stew
A rustic French fish stew built from white fish simmered with white wine, tomato, fennel and shallot. The broth is finished with cream and fresh herbs, delivering a light, briny, herbaceous plate ladled over toasted bread or alongside boiled potatoes.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
452Calories
41gProtein
18gFat
27gCarbs
6.8gSugar
3.2gFiber
1189mgSodium
119mgChol
7.5gSat Fat
1078mgPotassium
88mgCalcium
2.4mgIron
2mcgVitamin B12
16mgVitamin C
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut the white fish into 2-inch chunks. Thinly slice the fennel and shallot. Mince the garlic and chop the tomato.
2
Sweat
Warm the olive oil in a medium saucepan over medium heat. Add the fennel and shallot, cooking for 4 minutes until soft and translucent.
3
Bloom
Stir in the garlic and cook for 30 seconds over medium heat until fragrant, stirring constantly.
4
Deglaze
Pour the white wine into the pan, scrape the base, and simmer over medium-high heat for 3 minutes until reduced by half.
5
Simmer
Add the tomato and fish stock, bring to a gentle simmer over medium heat, and cook for 8 minutes until the tomato breaks down.
6
Poach
Lower heat to medium-low, slide in the fish chunks, cover, and poach for 5 to 6 minutes until opaque and flaking easily.
7
Finish
Remove from heat, stir in the heavy cream, salt, and black pepper until combined and smooth.
8
Plate
Ladle the stew over the toasted white bread slice in a wide bowl and scatter the fresh parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup240ml dry white wine
- 11 fennel bulb
- 22 shallot
- 4 cloves4 cloves garlic
- 22 small tomato
- 1/2 cup120ml fish stock
- 4 tbsp4 tbsp heavy cream
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh parsley
- 2 slice2 slice white bread, toasted
- 1 tsp1 tsp salt
- a pinch of black pepper
