Creamy Cod Stew with Fennel and Green Beans

Ingredients

• ¼ cup extra virgin olive oil (plus more for drizzling)
• ½ white onion (peeled and finely diced)
• 8 ounces red potatoes (sliced)
• 1 fennel bulb (trimmed, cored and small diced)
• 3 cloves minced garlic
• each kosher salt and freshly cracked black pepper (as needed for seasoning)
• ½ cup dry white wine
• 2 cups water
• ½ cup sour cream
• 1/8 teaspoon cayenne pepper (or to taste)
• 1 ½ pound skinless cod fillets (cut into 1 ½‑inch chunks)
• 2 cups fresh green beans (cut into 1‑inch pieces)
• 2 tablespoons chopped fennel frond leaves
• lemon wedges (for spritzing)