Creamy Cod Stew with Fennel and Green Beans

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Make this wonderful Creamy Cod Stew recipe for a delicious hearty meal that can come together in less than 30 minutes.

Creamy Cod Stew with Fennel and Green Beans

Print This Recipe Total time Yield 4-6Source Adapted from Bon ApetitPublished
Creamy Cod Stew with Fennel and Green Beans

Ingredients

  • ¼ cup extra virgin olive oil (plus more for drizzling)
  • ½ white onion (peeled and finely diced)
  • 8 ounce red potatoes (sliced)
  • 1 fennel bulb (trimmed, cored and small diced)
  • 3 clove minced garlic
  • each kosher salt and freshly cracked black pepper (as needed for seasoning)
  • ½ cup dry white wine
  • 2 cup water
  • ½ cup sour cream
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 1 ½ pound skinless cod fillets (cut into 1 ½-inch chunks)
  • 2 cup fresh green beans (cut into 1-inch pieces)
  • 2 tablespoon chopped fennel frond leaves
  • lemon wedges (for spritzing)

Directions

Heat ¼ cup olive oil in a large soup pot set over medium-high heat. Add the onions and cook, stirring often, until softened; about 5 minutes. Add potatoes and cook, swirling or tossing occasionally, until they begin to soften, about 5 minutes more. Add fennel and garlic; season with salt and pepper and cook, swirling or tossing occasionally, until fennel is softened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 more minutes.

Add 2 cups water to pot and bring to a boil. Reduce heat to a simmer and continue to cook until potatoes are tender, 6 to 8 minutes depending on thickness. Stir in sour cream and cayenne. Add cod and green beans, cover pot, and simmer until fish is cooked through and just beginning to flake, 4 to 6 minutes depending on thickness.

Stir fennel frond leaves into stew; season with salt and pepper and drizzle with olive oil. Serve with lemon wedges on the side for spritzing.