Halibut & Root Vegetable Stew with Wild Thyme
A hearty, one-pot stew featuring tender Alaskan halibut and seasonal root vegetables simmered in a fragrant broth with wild thyme, perfect for chilly Alaskan evenings. This alaskan-inspired soups ready in about 45 minutes pairs cut into 1-inch cubes Halibut fillets, medium, finely chopped Yellow onion, minced Garlic 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
- 1.5 lbs, cut into 1-inch cubes Halibut fillets
- 3 medium, peeled and sliced into 1/2-inch coins Carrots
- 2 medium, peeled and sliced into 1/2-inch coins Parsnips
- 2 medium, peeled and cut into 1-inch cubes Potatoes
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 4 cups Vegetable broth
- 1 tsp Dried thyme
- 1 Bay leaf
- 2 tbsp Olive oil
- 3/4 tsp Sea salt
- 1/2 tsp Freshly ground black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering, then add 1 chopped onion and 3 minced garlic cloves. Sauté for 3 minutes until fragrant and softened, stirring frequently to prevent burning.
- Step 2: Add 1.5 lbs halibut cubes, 3 sliced carrots, 2 sliced parsnips, and 2 cubed potatoes. Stir to coat with oil and onions, then pour in 4 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, 3/4 tsp sea salt, and 1/2 tsp black pepper.
- Step 3: Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20 minutes, or until vegetables are tender and halibut is opaque.
- Step 4: Discard bay leaf, and serve immediately with additional thyme for garnish. Do not overcook halibut to keep it moist.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Halibut & Root Vegetable Stew with Wild Thyme 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 Halibut & Root Vegetable Stew with Wild Thyme?
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 minced garlic from drying out.
Can I substitute ingredients in Halibut & Root Vegetable Stew with Wild Thyme?
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 Halibut & Root Vegetable Stew with Wild Thyme 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 Halibut & Root Vegetable Stew with Wild Thyme?
Alaskan soups 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
