Skip to main content

Easy Fish Stew


  • 1 pound spotted trout, skinless fillets, cut into 1-inch pieces
  • 2 tablespoons butter
  • ½ cup chopped onion
  • ½ cup chopped green onions, including tops
  • ½ teaspoon pressed garlic
  • 1 14-ounce can chopped tomatoes, undrained
  • 32-ounces chicken broth
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • ⅓ cup chopped fresh parsley
  • 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