Brussels-Style Smoked Haddock and Leek Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting, creamy stew with flaky haddock, tender leeks, and a subtle smoky depth from smoked paprika. This belgian-inspired seafood ready in about 45 minutes pairs skin removed smoked haddock fillets, medium, diced 1/2-inch potatoes, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (13 ratings) Prep: 20 min Cook: 25 min Serves 4 Belgian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Melt 1 tbsp butter in a large pot over medium heat. Sauté leeks and potatoes for 5 minutes until softened. Stir in 1 tsp smoked paprika and cook for 1 minute until fragrant.
  2. Step 2: Whisk flour into the pot until no lumps remain, then gradually pour in vegetable broth while stirring constantly. Bring to a gentle simmer and cook for 10 minutes until potatoes are tender.
  3. Step 3: Gently add haddock fillets to the pot, breaking them into large chunks with a spoon. Simmer for 5 minutes until fish is opaque and flakes easily.
  4. Step 4: Stir in heavy cream and remaining 1 tbsp butter until melted. Cook for 2 minutes until slightly thickened, then remove from heat. Stir in fresh dill before serving.

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Frequently asked questions

How long does Brussels-Style Smoked Haddock and Leek Stew take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brussels-Style Smoked Haddock and Leek Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.

Can I substitute ingredients in Brussels-Style Smoked Haddock and Leek Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brussels-Style Smoked Haddock and Leek Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brussels-Style Smoked Haddock and Leek Stew?

Belgian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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