Insular Seafood Stew with Smoked Trout and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, smoky stew featuring trout, potatoes, and fresh herbs, inspired by Denmark's coastal island traditions. This danish-inspired seafood ready in about 35 minutes pairs smoked trout fillets, 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 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.

★ 4.2 (12 ratings) Prep: 15 min Cook: 20 min Serves 4 Danish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 1 tbsp unsalted butter in a large pot over medium heat. Add 2 minced garlic cloves and 1 sliced fennel bulb, cooking for 3 minutes until fragrant.
  2. Step 2: Stir in 2 diced potatoes and cook for 2 minutes to coat in butter.
  3. Step 3: Pour in 1/2 cup white wine and 2 cups fish stock, bring to a gentle simmer, and cook for 10 minutes until potatoes are tender.
  4. Step 4: Add 10 oz smoked trout fillets and simmer for 4 minutes until trout is heated through.
  5. Step 5: Stir in 1/2 cup heavy cream, 2 tbsp chopped dill, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 2 minutes until the sauce thickens slightly.
  6. Step 6: Remove from heat, flake trout into the pot, and serve immediately with extra dill garnish.

Frequently asked questions

How long does Insular Seafood Stew with Smoked Trout and Potatoes take to make?

Total time is about 35 minutes (15 min prep + 20 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 Insular Seafood Stew with Smoked Trout and Potatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Insular Seafood Stew with Smoked Trout and Potatoes?

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 Insular Seafood Stew with Smoked Trout and Potatoes 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 Insular Seafood Stew with Smoked Trout and Potatoes?

Danish seafood 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.

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