Fish Stew – Sexy Is As Sexy Does

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You often hear people describe food as “sexy,” but I’vealways believed it’s really more the occasion and company that makes a mealsexy. Put your Valentine across a candlelit table, pour a couple glasses ofwine, and no matter what you serve up, sexiness will ensue.

Having said that, it certainly doesn’t hurt to hedge yourbets and serve up a naturally sensuous dish like this simple, butsophisticated fish stew. This is great for you less than confident cooks, sinceyour timing doesn’t need to be that precise. Did I mention there’d be winearound?
You can actually do everything ahead, up until adding thefish if you want. Since the pieces will cook in between 5 and 10 minutes, whenyou’re ready to eat, simply bring the mixture to a boil, add the fish, andsimmer until done. You can also hold the stew over very low heat for a good15-20 minutes without major problems, in case, well, you know.
By the way, make sure you check and see if your diningpartner likes fish and wine, as this would be a horrible choice if they don’t.If they do, you’re in business. Almost any type of fish or shellfish will workin this, as well as any small, cute potatoes. Just don’t forget to peel the middles, as it's kind of a big deal. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:
2 tbsp butter1 large leek, chopped1/2 cup sliced shallots1/2 tsp salt, more to taste3/4 cup white wine1 1/4 cup chicken broth1/2 cup sliced fennel root1 pound small red potatoescayenne to taste1/2 cup cream1 pound boneless fish filets1 tbsp chopped tarragonPin It Now!