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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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
- ★★★★★
This stew was a hit with my family! The lemon and fennel really brightened the dish.
- ★★★★★
The flavors were so fresh and balanced. A must-try!
- ★★★★★
Perfect for a summer dinner. The fish stayed so tender.
