North Sea Fish Stew with Lemon-Dill Sauce

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

A crisp, fresh seafood stew featuring locally caught North Sea fish, simmered in a lemon-dill broth with seasonal vegetables, just like Brussels' top seafood restaurants. This Belgian-inspired seafood recipe, ready in about 45 minutes, pairs cod fillets, salmon fillets, fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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.

Prep: 20 min Cook: 25 min Serves 2 Belgian cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat olive oil in a large pot over medium heat. Add diced shallot and sauté for 2 minutes until translucent. Add sliced fennel and leeks; cook for 5 minutes until softened.
  2. Step 2: Add potatoes, cherry tomatoes, and 1/2 tsp salt to the pot; stir to combine. Pour in vegetable broth and white wine, bringing to a gentle simmer.
  3. Step 3: Simmer for 10 minutes until potatoes are tender. Add cod and salmon cubes, returning to a simmer and cooking for 6-7 minutes until fish is opaque and flakes easily.
  4. Step 4: Stir in lemon juice and 2 tbsp dill; cook for 1 minute more. Season with black pepper to taste. Serve immediately with crusty bread.

Frequently asked questions

How long does North Sea Fish Stew with Lemon-Dill Sauce 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 North Sea Fish Stew with Lemon-Dill Sauce?

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 North Sea Fish Stew with Lemon-Dill Sauce?

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 North Sea Fish Stew with Lemon-Dill Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 North Sea Fish Stew with Lemon-Dill Sauce?

Belgian 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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