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Celery Root and Carrot Stew with Red Snapper and Tarragon
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 large celery root, peeled and cut into 1-inch cubes
  • 4 medium carrots, peeled and sliced into rounds
  • 1 cup dry white wine
  • 4 cups fish broth
  • 1.5 pounds red snapper fillets, cut into 2-inch pieces
  • 1/4 cup fresh tarragon leaves, chopped
  • Salt and black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 4 minutes.
  • Stir in the garlic and cook for 1 minute more. Add the celery root and carrots. Cook for 5 minutes, stirring now and then.
  • Pour in the white wine. Let it simmer until reduced by half, about 3 minutes.
  • Add the fish broth. Bring the mixture to a gentle boil, then lower the heat and simmer until the vegetables are tender, 15 to 18 minutes.
  • Season the red snapper pieces with salt and pepper. Add them to the pot and simmer until the fish turns opaque and flakes easily, 5 to 6 minutes.
  • Remove the pot from the heat. Stir in the fresh tarragon. Taste and adjust salt and pepper as needed.

Notes

Simmer the fish just until it turns opaque to keep the texture tender. If the broth tastes too sharp after the wine reduces, add a splash more fish broth before adding the fish. Leftovers reheat gently on low heat with a little extra broth to loosen the stew.
Course: Main Course
Cuisine: French
Equipment: Large pot, Cutting board, Knife