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Mariner's Menu

Spotted Trout Soup with Herbs and White Wine


  • 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