Easy Fish Stew


  • 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.

Contributed by Joyce Taylor MM2