another fresh seafood idea

• 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.

Add fish and cook until done about 10 minutes.

Contributed by Joyce Taylor

MM2