Stavanger Seafood Stew with Smoked Trout & Potatoes
A hearty, aromatic stew featuring locally caught fish, smoked trout, and potatoes, simmered with fennel and white wine for a taste of Norway's fjord coast. This norwegian-inspired soups ready in about 45 minutes pairs (2 pieces) trout fillets, (1/2 inch thick slices) smoked trout, medium (1 cup diced) potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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.
Ingredients
- 12 oz (2 pieces) trout fillets
- 4 oz (1/2 inch thick slices) smoked trout
- 2 medium (1 cup diced) potatoes
- 1 medium (1 cup sliced) fennel
- 1/2 cup white wine
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 3 tbsp chopped fresh parsley
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Heat 2 tbsp unsalted butter in a large pot over medium heat. Add 1 cup diced potatoes and 1 cup sliced fennel, cooking 5 minutes until softened. Pour in 1/2 cup white wine and 2 cups chicken stock, then simmer uncovered for 10 minutes until potatoes are tender.
- Step 2: Add 12 oz trout fillets and 4 oz smoked trout slices to the pot, ensuring they're submerged. Simmer gently for 6-7 minutes until fish is opaque and flakes easily, avoiding stirring to keep pieces intact.
- Step 3: Stir in 1/2 cup heavy cream, 3 tbsp chopped parsley, 3/4 tsp sea salt, and 1/2 tsp black pepper. Simmer 2 more minutes until slightly thickened and fragrant, then remove from heat and serve immediately with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stavanger Seafood Stew with Smoked Trout & Potatoes 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 Stavanger Seafood Stew with Smoked Trout & Potatoes?
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 (2 pieces) trout fillets from drying out.
Can I substitute ingredients in Stavanger Seafood Stew with Smoked Trout & 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 Stavanger Seafood Stew with Smoked Trout & 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 Stavanger Seafood Stew with Smoked Trout & Potatoes?
Norwegian soups 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
