Fish Stew � Sexy Is As Sexy Does

You often hear people describe food as �sexy,� but I�ve always believed it�s really more the occasion and company that makes a meal sexy. Put your Valentine across a candlelit table, pour a couple glasses of wine, and no matter what you serve up, sexiness will ensue.

Having said that, it certainly doesn�t hurt to hedge your bets and serve up a naturally sensuous dish like this simple, but sophisticated fish stew. This is great for you less than confident cooks, since your timing doesn�t need to be that precise. Did I mention there�d be wine around?

You can actually do everything ahead, up until adding the fish if you want. Since the pieces will cook in between 5 and 10 minutes, when you�re ready to eat, simply bring the mixture to a boil, add the fish, and simmer until done. You can also hold the stew over very low heat for a good 15-20 minutes without major problems, in case, well, you know.

By the way, make sure you check and see if your dining partner 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 work in 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 butter

1 large leek, chopped

1/2 cup sliced shallots

1/2 tsp salt, more to taste

3/4 cup white wine

1 1/4 cup chicken broth

1/2 cup sliced fennel root

1 pound small red potatoes

cayenne to taste

1/2 cup cream

1 pound boneless fish filets

1 tbsp chopped tarragon