Fish Stew with Fennel and Baby Potatoes

Directions

1. 1.

   Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.

2. 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 crème fraîche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes.

3. 3.

   Stir dill into stew; season with salt and pepper. Serve with lemon wedges.