Walleye and Wild Rice Stew

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty stew featuring locally caught walleye and nutty wild rice, simmered with garden vegetables and fresh dill. This American-inspired soup recipe, ready in about 70 minutes, pairs walleye fillets, wild rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 lbs walleye fillets
• 1/2 cup wild rice
• 4 cups chicken broth
• 1 medium, diced onion
• 2 medium, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tbsp fresh dill
• 1 tbsp lemon juice
• 2 tbsp olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1/2 cup wild rice under cold water until water runs clear. In a medium pot, combine wild rice, 2 cups chicken broth, 1 diced medium onion, 2 diced medium carrots, 2 diced celery stalks, and 3 minced garlic cloves. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender.
2. Step 2: Pat 1.5 lbs walleye fillets dry and season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add fish and cook for 3-4 minutes per side until golden and flaky, then remove and set aside.
3. Step 3: After rice has simmered for 45 minutes, stir in 2 cups remaining chicken broth, 1 tbsp fresh dill, and 1 tbsp lemon juice. Return the walleye fillets to the pot and simmer gently for 5 minutes to heat through without breaking the fish. Adjust seasoning with salt and pepper.