Fish Stew with Fennel and Baby Potatoes
Ingredients
- ¼ cup olive oil
- 8 oz. small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced ¼” thick
- ½ medium fennel bulb, finely chopped
- 2 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- ¼ cup dry white wine
- ¼ cup crème fraîche
- 1½ pound skinless flounder or fluke fillet, cut into 2” pieces
- 2 tablespoons chopped fresh dill
- Lemon wedges (for serving)
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