Photo: Kevin McCutcheon
Sexy Fish Stew
13 ingredients
20 min + 30 min
4 servings
openrecipes
Make a simple, delicious white fish stew with leeks, fennel, and potatoes.
Estimated Nutrition (whole recipe, rough)
591
Calories
39g
Protein
22g
Fat
58g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 1 large leek, cleaned and thinly sliced
- 1/2 cup sliced shallots
- salt
- 3/4 cup white wine
- 1 1/4 cups chicken broth
- 1/2 cup thinly sliced fennel bulb
- 1 pound small red potatoes
- salt and freshly ground pepper to taste
- 1 pinch cayenne pepper, or more to taste
- 1/2 cup heavy whipping cream
- 1 pound boneless rockfish filets, cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes