Woodbridge Whitefish Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy seafood stew featuring tender whitefish, leeks, and a velvety potato broth. This french-inspired seafood ready in about 60 minutes pairs whitefish fillets, leeks, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.

★ 4.3 (10 ratings) Prep: 25 min Cook: 35 min Serves 6 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, sauté onion, celery, and leeks in 1 tbsp water over medium heat for 5 minutes until softened. Add potatoes, parsley, salt, and pepper. Stir to combine.
  2. Step 2: Pour in 6 cups water, bring to a boil, then reduce heat to low. Simmer for 15 minutes until potatoes are tender. Stir in lemon juice and cream, simmering for another 10 minutes until sauce thickens slightly.
  3. Step 3: Gently add whitefish fillets to the pot, cooking for 8-10 minutes until fish is opaque and flakes easily with a fork. Remove from heat and let rest 5 minutes before serving.

Frequently asked questions

How long does Woodbridge Whitefish Stew take to make?

Total time is about 60 minutes (25 min prep + 35 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 Woodbridge Whitefish Stew?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Woodbridge Whitefish 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 Woodbridge Whitefish Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Woodbridge Whitefish Stew?

French 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.

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