Cisco Kid River Fish Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory seafood stew with wild-caught fish and river-inspired vegetables, featuring a touch of dill and lemon for a fresh finish. This seafood recipe, ready in about 40 minutes, pairs wild-caught salmon fillets, fingerling potatoes, fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Prep: 20 min Cook: 20 min Serves 2 320 cal/serving

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Ingredients

8 oz wild-caught salmon fillets
10 oz fingerling potatoes
1 medium, thinly sliced fennel bulb
2 tbsp finely chopped fennel fronds
1, zested and juiced lemon
1/2 cup dry white wine
2 cups fish stock
1 tbsp finely chopped fresh dill
1 tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Pat 8 oz salmon fillets dry with paper towels. Season with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, then sear salmon for 2 minutes per side until golden—remove and set aside.
Step 2: Add 10 oz diced fingerling potatoes and 1 medium thinly sliced fennel bulb to the pot. Cook for 5 minutes, stirring occasionally, until potatoes begin to soften.
Step 3: Pour in 1/2 cup dry white wine and 2 cups fish stock, bring to a gentle simmer, and cook for 10 minutes until potatoes are tender.
Step 4: Stir in 1 tbsp fresh dill, 1 tsp lemon zest, and 1 tbsp lemon juice. Return salmon to the pot, simmer gently for 4 minutes until fish is cooked through and flakes easily with a fork.