Recipe
- 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
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