Glacier River Sablefish & Cloudberries Stew

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

A rich Alaskan seafood stew featuring sustainably caught sablefish, locally foraged cloudberries, and wild herbs, slow-cooked to perfection. This Alaskan-inspired seafood recipe, ready in about 40 minutes, pairs Alaskan sablefish fillet, frozen cloudberries, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Ingredients

• 10 oz Alaskan sablefish fillet
• 1/2 cup frozen cloudberries
• 1/2 cup carrot
• 1/2 cup fennel bulb
• 2 cups vegetable stock
• 2 tbsp fresh dill
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1/4 cup diced onion

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 10 oz sablefish dry, then season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in a heavy pot over medium heat until shimmering, then sear fish for 2 minutes per side until golden; remove and set aside.
2. Step 2: Add 1/4 cup diced onion to the pot and cook for 3 minutes until softened. Add 1/2 cup diced carrot and 1/2 cup diced fennel, stirring for 4 minutes until slightly tender.
3. Step 3: Pour in 2 cups vegetable stock, bring to a gentle simmer, then add 1/2 cup frozen cloudberries and the seared sablefish. Simmer uncovered for 12 minutes until fish is opaque and cloudberries are softened.
4. Step 4: Stir in 2 tbsp fresh dill and 1 tbsp lemon juice, then cook for 2 more minutes. Serve hot with crusty bread to soak up the flavorful broth.