30-Minute White Fish and Dill Broth
A bright, delicate Nordic broth featuring tender white fish fillets in a fragrant dill and lemon-infused stock. Ready in half an hour, this simple dish celebrates the clean flavors of fresh seafood and aromatic herbs. Serve hot as a light main course or elegant starter.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 servings (about 2 cups each)
Steps
Before you start
- Pat the fish fillets dry with paper towels to help them cook evenly
- Have all ingredients prepped and measured before you start cooking
- Use high-quality fish stock for the best flavor
Sauté the vegetables
- Place the pot over medium heat.
- Add the sliced onion and celery, and cook for 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- You should smell the vegetables becoming fragrant.
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Ready when: Onion is translucent and vegetables are fragrant
Tip: Don't brown the vegetables—they should soften gently to flavor the broth without darkening it.
Add stock and dill
- Pour in the fish stock and add the chopped dill.
- Bring to a gentle simmer over medium-high heat, then reduce the heat to medium.
- Let it simmer for 5 minutes so the dill infuses the broth with its flavor.
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Ready when: Stock is simmering gently with small bubbles
Tip: Dill flavor develops quickly; don't simmer too long or it will become bitter.
Season the broth
- Squeeze the juice from both lemon halves into the broth.
- Add the white pepper and a pinch of sea salt.
- Stir to combine.
- Taste and adjust seasoning as needed—the broth should taste briny, bright, and well-balanced.
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Ready when: Broth is well-seasoned and tastes bright
Tip: Taste before adding all the salt—fish stock is often already salted, so go easy.
Add the fish
- Carefully place the fish pieces into the simmering broth.
- Turn the heat to medium-low and let the fish poach gently for 8 to 10 minutes.
- The fish will turn opaque and flake apart easily when a fork is pressed against it.
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Ready when: Fish is opaque throughout and flakes easily with a fork
Tip: Keep the heat low and gentle—boiling will make the fish tough and break it apart.
Finish and serve
- Remove from heat.
- If using butter, stir it in for a richer mouthfeel.
- Ladle the broth and fish into four warm bowls.
- Garnish each with a small sprig of fresh dill and a light crack of white pepper.
- Serve immediately.
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Tip: The butter is optional but adds a silky finish; stir it in off the heat so it doesn't break.
Good to know
Tips
- For a silkier broth, strain out the vegetables after the dill infusion and before adding the fish, then return to the pot
- White pepper is preferred over black pepper here—it dissolves into the broth and won't leave visible specks
- Use a sharp knife to cut the fish into even pieces so they cook at the same rate
- Make this broth in early spring or summer when fresh dill is at its peak for the brightest flavor
Storage & reheating
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat (do not boil) for 4 to 5 minutes, or until steaming. Freeze for up to 2 months; thaw overnight in the refrigerator and reheat as above.
Substitutions
- skinless halibut or cod fillets → sole, flounder, or pollock fillets. Use any mild, flaky white fish. Adjust poaching time by 1 to 2 minutes based on fillet thickness.
- fresh dill fronds → fresh chervil or tarragon. Both have a delicate, aromatic quality; use the same amount and follow the same timing.
- fish stock or light seafood stock → low-sodium chicken or vegetable stock. The broth will be less intensely seafood-forward but still delicious. Taste and season accordingly.
- large lemon → white wine (2 tbsp / 30 ml) or lime juice. Wine adds depth; lime shifts the flavor profile toward Asian-inspired. Adjust quantity to taste.
