Fish Stew with Fennel and Baby Potatoes
Ingredients
- 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 crème fraîche
- 1 1/2 pounds skinless flounder or fluke fillet, cut into 2" pieces
- 2 tablespoons chopped fresh dill
- Lemon wedges (for serving)
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