Cisco Kid's Smoked Trout Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A savory, slow-simmered fish stew with smoked trout, root vegetables, and a hint of dill, evoking the spirit of Minnesota lakes. This North American-inspired one-pot recipe, ready in about 35 minutes, pairs smoked trout fillets, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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

• 12 ounces smoked trout fillets
• 2 medium, diced carrots
• 2 medium, diced parsnips
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 2 cups chicken stock
• 2 tablespoons fresh, chopped dill
• 2 tablespoons olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a heavy pot over medium heat, then add 1 medium finely chopped onion and cook until translucent (about 5 minutes), stirring frequently to prevent browning.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 2 medium diced carrots and 2 medium diced parsnips, cooking for 4 minutes until slightly softened.
3. Step 3: Add 12 ounces smoked trout fillets, 2 cups chicken stock, and 2 tablespoons fresh dill, then bring to a gentle simmer and cook uncovered for 12 minutes until vegetables are tender and flavors meld.
4. Step 4: Remove trout fillets with a slotted spoon, flake into bite-sized pieces, and return to the pot, stirring until heated through (about 2 minutes).