Whale-Watching Fisherman's Stew

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty, smoky stew made with smoked hake and seasonal vegetables, evoking coastal fishing villages near Cape Point. This Mediterranean-inspired seafood recipe, ready in about 45 minutes, pairs Smoked hake fillets, Potatoes, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 10 oz Smoked hake fillets
• 2 medium Potatoes
• 3 Carrots
• 1/2 Fennel bulb
• 1/2 tsp Smoked sea salt
• 1 tsp Dried thyme
• 3 cups Fish stock
• 2 Leeks
• 1/2 cup White wine
• 2 tbsp Fresh dill

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

Instructions

1. Step 1: Dice 2 medium potatoes and 3 carrots into 1/2-inch cubes; slice 1/2 fennel bulb into thin wedges.
2. Step 2: Sauté potatoes, carrots, and fennel in a heavy pot with 1 tbsp olive oil over medium heat for 8 minutes until slightly caramelized.
3. Step 3: Add 10 oz smoked hake fillets, 1/2 tsp smoked sea salt, and 1 tsp dried thyme; cook 2 minutes to sear lightly.
4. Step 4: Pour in 3 cups fish stock and 1/2 cup white wine, bringing to a simmer. Add 2 sliced leeks and cook uncovered for 12 minutes until vegetables are tender.
5. Step 5: Remove hake with a slotted spoon; keep warm. Simmer broth for 5 more minutes, then stir in 2 tbsp fresh dill. Return hake to pot and heat through for 2 minutes before serving.