Using the ¼ inch blade of a food processor (or cutting with a mandoline or by hand) slice the scrubbed potatoes.

Heat oil in a large pot over medium heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.

Meanwhile, with the same disc, slice the jalapeños and reserve.

Using the regular blade of the food processor, add the fennel, lemon peels, garlic and shallots to the food processor. Pulse until it’s finely chopped.

Add chopped fennel, shallots, zest and juice, and garlic to the potatoes; season with salt and pepper and cook until fennel is soft (2 minutes).

Add chicken stock to pot and bring to a boil. Reduce heat, add jalapeños and simmer until potatoes are tender, 10 minutes or so. I also added an additional 2 cups water, so everything was covered, but you can adjust the liquid to veggies ratio as you like.

Halve the tomatoes.

Stir in crème fraîche. Add monkfish and the tomatoes; cover pot, and reduce heat to low until fish is cooked through (4 minutes).

Stir dill into stew; season with salt and pepper. Serve with sourdough bread.