1 ½ pounds spotted trout fillets, skinless, cut into 1-inch pieces
3 tablespoons butter
1 cup onion, chopped
½ teaspoon garlic, minced
1 14-ounce can chopped tomatoes, undrained
32-ounces chicken broth
1 small bay leaf
1 tablespoon fresh parsley, chopped
1 teaspoon fresh basil, chopped
1 teaspoon fresh thyme, chopped
¼ teaspoon salt
¼ teaspoon black pepper, freshly ground
½ cup dry white wine
Melt butter in a large saucepan or pot. Lightly sauté onion and garlic. Add tomatoes, broth, bay leaf, parsley, basil, thyme, salt and pepper. Simmer about 5 minutes. Add wine and cook for 5 more minutes. Remove bay leaf.