1 pound spotted trout, skinless fillets, cut into 1-inch pieces
2 tablespoons butter
½ cup onion, chopped
½ cup green onions, chopped, including tops
½ teaspoon garlic, pressed
1 14-ounce can chopped tomatoes, undrained
32-ounces chicken broth
¼ teaspoon salt
¼ teaspoon white pepper, freshly ground
⅓ cup fresh parsley, chopped
½ cup dry white wine
In a medium pot, melt butter. Lightly sauté onion, green onions and garlic. Add tomatoes, broth, salt, pepper and parsley. Bring to a gentle boil for 15 minutes.
Add wine and fish. Lower heat and simmer until fish is done about 10 minutes.
