Cisco Kid's Lake Trout Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A savory stew featuring fresh lake trout fillets simmered with garden vegetables and a hint of dill, inspired by the vintage fishing lures from Minnesota auctions. This american-inspired seafood ready in about 35 minutes pairs lake trout fillets, carrots, celery stalks 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.

Ingredients

• 1.5 lbs lake trout fillets
• 2 medium, diced carrots
• 3, finely chopped celery stalks
• 1 large, minced onion
• 3, minced garlic cloves
• 3 cups chicken broth
• 1 tsp dried dill weed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large minced onion and 3 minced garlic cloves, sautéing for 2 minutes until fragrant and translucent.
2. Step 2: Add 2 medium diced carrots and 3 finely chopped celery stalks, cooking for 5 minutes until slightly softened.
3. Step 3: Place 1.5 lbs lake trout fillets on top of vegetables, then pour 3 cups chicken broth evenly over them. Sprinkle with 1 tsp dried dill, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Bring to a gentle simmer, cover, and cook for 12-15 minutes until trout is opaque and flakes easily with a fork.
5. Step 5: Remove trout and vegetables with a slotted spoon, keeping broth in pot. Return fish to pot, stir in 1 tbsp lemon juice, and heat for 1 minute more until flavors meld.