North Sea Fish Stew with Lemon-Dill Sauce
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 ready in about 45 minutes blends cut into 1-inch cubes cod fillets, cut into 1-inch cubes salmon fillets, medium, thinly sliced fennel bulb into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 490 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 oz, cut into 1-inch cubes cod fillets
- 8 oz, cut into 1-inch cubes salmon fillets
- 1 medium, thinly sliced fennel bulb
- 2, white parts only, thinly sliced leeks
- 1, finely diced shallot
- 1/2 cup dry white wine
- 1 1/2 cups vegetable broth
- 2 tbsp lemon juice
- 3 tbsp finely chopped fresh dill
- 2 tbsp extra virgin olive oil
- 1 large, diced into 1/2-inch cubes potatoes
- 1/2 cup, halved cherry tomatoes
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover North Sea Fish Stew with Lemon-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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.
What others are saying
- ★★★★★
Love how the Belgian come through in every bite.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
