Estofado de pescado con hinojo y papas baby

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editoriales

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Ask Patient
Versión en audio
Agregar a fuentes preferidas en Google

This elegant fish stew with fennel and baby potatoes is a wonderful way to enjoy fresh, seasonal flavours in a light yet comforting meal. The combination of delicate white fish and aromatic fennel creates a sophisticated flavour profile, while the sliced waxy potatoes add a satisfying texture to the broth. A finishing touch of fresh dill and a squeeze of bright lemon juice lifts the dish, making it feel wonderfully leadened and fresh.

As a dairy-free alternative to traditional creamy chowders, this recipe uses just a small amount of crème fraîche to add a velvet-like richness without being heavy. It is an excellent choice for a healthy midweek supper or a relaxed weekend lunch. Serve this nutritious one-pot dish in warmed shallow bowls with plenty of crusty bread on the side to soak up every drop of the fragrant, herb-flecked sauce.

Ingredients for Fish Stew with Fennel and Baby Potatoes

60ml de aceite de oliva
230g small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced 1/4" thick
1/2 medium fennel bulb, finely chopped
2 dientes de ajo, finamente picados
Sal kosher
Pimienta recién molida
60ml de vino blanco seco
60ml de crème fraîche
675g skinless flounder or fluke fillet, cut into 2" pieces
2 cucharadas de eneldo fresco picado
Rodajas de limón (para servir)

How to make Fish Stew with Fennel and Baby Potatoes

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 475ml 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.