Inspired by this stew recipe from Bon Appetit, we took a page from Carole Peck’s book and added orange zest and Pernod to give this early-spring soup a decidedly Provençal feel.
Ingredients
- 1/4 cup olive oil
- 8 oz. baby Yukon Gold potatoes scrubbed and sliced 1/4-in. thick
- 1/2 medium fennel bulb finely chopped
- 2 cloves garlic finely chopped
- kosher salt
- 1/4 cup sauvignon blanc or other dry white wine of your choice
- 1/4 cup crème fraîche or sour cream
- orange zest to taste (optional)
- 1 tablespoon Pernod or to taste
- 1-1/2 lb. skinless flounder or fluke fillet cut into 2-in. pieces (any mild white fish will do)
- 2 tablespoons chopped fresh dill
Servings: people
Instructions
- 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, zest, and Pernod. 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.
