Seaside Lemon and Fennel Fish Stew
A light, briny stew featuring white fish cooked in a citrus-fennel broth with fresh herbs. This mediterranean-inspired seafood ready in about 35 minutes pairs white fish fillets, medium, thinly sliced fennel bulb, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
- 12 oz white fish fillets
- 1 medium, thinly sliced fennel bulb
- 1, zested and juiced lemon
- 2 cloves, minced garlic
- 1/2 cup white wine
- 1.5 cups fish stock
- 2 tbsp, chopped fresh dill
- 1 tbsp olive oil
- 4, for garnish lemon slices
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 medium thinly sliced fennel bulb and cook for 5 minutes until softened but not browned.
- Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Add 1/2 cup white wine and simmer until reduced by half, about 3 minutes.
- Step 3: Add 12 oz white fish fillets, 1.5 cups fish stock, 1 zested and juiced lemon, and 2 tbsp chopped dill. Bring to a gentle simmer and cook for 8-10 minutes until fish is opaque and flakes easily with a fork. Remove from heat and garnish with 4 lemon slices.
Frequently asked questions
How long does Seaside Lemon and Fennel Fish Stew take to make?
Total time is about 35 minutes (20 min prep + 15 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 Seaside Lemon and Fennel Fish Stew?
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 white fish fillets from drying out.
Can I substitute ingredients in Seaside Lemon and Fennel Fish Stew?
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 Seaside Lemon and Fennel Fish Stew 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 Seaside Lemon and Fennel Fish Stew?
Mediterranean 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
- ★★★★★
My husband loved the fennel notes. We'll make this again next week.
- ★★★★★
The flavors were so fresh and balanced. A must-try!
- ★★★★★
I made it for a dinner party and everyone asked for the recipe.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
