Greek-inspired stew with lemon zest, dill, and tender sea bass chunks.
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Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and sliced fennel, sautéing for about 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the fish stock and cubed potatoes, bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
Gently place the sea bass chunks into the simmering broth and cook for 4-5 minutes until the fish is opaque and flakes easily.
Stir in the lemon zest, lemon juice, and fresh dill, then season with salt and pepper to taste.
Remove from heat and serve immediately in shallow bowls with crusty bread.
