Type what you have

Ingredients

• ✓ rockfish filet
• butter
• leek
• shallot
• salt
• white wine
• chicken broth
• baby red potato
• fennel bulb
• cayenne pepper
• salt
• pepper
• heavy cream
• tarragon

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Add leek, shallots, and ½ teaspoon salt; cook and stir until softened, 10 to 15 minutes.
2. 2 Stir in wine, increase heat to medium, and cook for 2 minutes. Add chicken broth; bring to a simmer.
3. 3 Add potatoes and fennel; simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with cayenne pepper, salt, and black pepper; stir in cream to combine.
4. 4 Stir in fish and tarragon; cover and cook for 3 minutes. Stir gently, reduce heat to medium-low, and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.

By John Mitzewich