As cliché as it sounds, this light and lovely recipe was born out of the CSA box.
These healthy recipes are all created to pair with wine (which has 120 to 150 calories for a 5-ounce glass)—all for 600 calories or fewer.
I was faced with snap peas, spring onions, dill, blue potatoes and fresh horseradish—all ingredients that are lovely with fish. I just brought them together with some wine and a dollop of sour cream.
Cool-climate Sauvignon Blanc’s minerality and herbal notes are almost always a great match for fish and they’re especially nice with dill and snap peas. I opted for a Sancerre from France’s Loire Valley.
Fish Stew with Blue Potatoes, Snap Peas and Horseradish-Dill Cream
Total: 30 MIN
¾ pound blue fingerling potatoes
¼ cup sour cream
1 tablespoon finely chopped dill, plus more for garnish
1 teaspoon freshly grated horseradish or ½ teaspoon prepared horseradish
2 tablespoons olive oil 5 scallions, white and light green parts only, thinly sliced (½ cup)
½ cup dry white wine or dry vermouth
1½ cups water ¼ pound snap peas, halved (about 1 cup)
1½ pounds delicately flavored meaty white fish, such as skate cheeks, cod or halibut, cut into 3-inch chunks
1. In a medium pot, cover the potatoes with water and bring to a boil. Simmer over moderately high heat until just tender, about 10 minutes.
2. Meanwhile, in a bowl, mix the sour cream with the 1 tablespoon of dill and the horseradish.
3. In a deep skillet, heat the olive oil. Add the scallions and cook until softened, about 2 minutes. Add the wine, bring to a boil and cook until nearly evaporated, about 3 minutes. Add the water and bring to a boil. Reduce the heat to moderately low and add the fish. Simmer gently until nearly cooked through, about 4 minutes. Gently stir in the snap peas and cook until bright green, about 1 minute.
4. Transfer the stew to bowls and top with the horseradish cream and extra dill, then serve.
One serving 404 cal, 16.5 gm fat, 2.8 gm sat fat, 21.6 carb, 2.8 gm fiber, 38.1 protein.
Wine Minerally Sancerre, such as 2012 Domaine des Buissonnes
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.