Fish Stew With 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
• 2 garlic cloves, finely chopped
• Kosher salt
• Freshly ground pepper
• 1/4 cup dry white wine
• 1/4 cup creme fraiche
• 1 1/2 pounds skinless flounder or fluke fillet, cut into 2" pieces
• 2 tablespoons chopped fresh dill
• Lemon wedges (for serving)

1. Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
2. 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 creme fraiche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes.
3. Stir dill into stew; season with salt and pepper. Serve with lemon wedges.

olive oil, potatoes, fennel bulb, garlic, kosher salt, freshly ground pepper, white wine, crueme fraueeche, skinless flounder, dill, lemon wedges

Taken from www.epicurious.com/recipes/food/views/fish-stew-with-fennel-and-baby-potatoes-51232040 (may not work)