Delicate stewed trout in tomato sauce, an incredibly aromatic dish with garlic and white wine. Serve with polenta, potatoes, or crusty bread.
A simple recipe, yet so delicious and good looking you can serve it to guests at any time. There is a minimum of work involved and just a few ingredients.
And another bonus about it, you can either eat it warm with polenta or boiled potatoes like we usually do or you could serve this at room temperature with some nice crusty white bread on the side. Either way, you will love it.
What do you need?
- Two whole trouts. They are generally not very large, two of them will probably have a total weight of about 450 g -550 g/ 1 lb – 1.2 lb. If those you get are slightly larger or smaller is fine, you will cut them into pieces anyway.
- You will have to remove the heads and the tails of the fish. Don’t throw them away, you could make fish stock with them.
- Or freeze them to make stock later.
However, only freeze the heads and tails of fresh fish, don’t freeze already defrosted fish again. If it was already frozen, use the leftover parts to make the stock immediately or discard the leftovers if you are not interested in making stock.
Fresh or frozen fish?
- Fresh is always better and, at least here in Germany, fresh trout is easily available.
- Remove the insides, if there is anything left there. It usually isn’t, but check.
- However, if all you have is frozen fish, it will be fine as well. Let it thaw well, clean and dry it, and proceed with the recipe.
What kind of pan do you need?
- You will need an ovenproof pan as the stewed trout in tomato sauce will be first cooked on the stove and finished in the oven.
- I often made the recipe in a cast-iron skillet, however, I only recommend using one if your skillet is very well seasoned and you have been using it for quite a while.
- Tomato sauce is very acidic and might ruin the seasoning on your cast-iron pan, so it is better to use another thick-bottomed, enameled, ovenproof cast-iron pan or Dutch oven.
How to serve trout stew?
- My first choice is always polenta.
- Plain boiled potatoes or crusty white bread are also great with the trout.
- You can serve the fish stew immediately or you can let it come to room temperature and serve with bread.
More fish recipes:
Stewed Trout (in Tomato Sauce)
- 2 whole trouts about 450 g -550 g/ 1 lb – 1.2 lb total weight
- 2 tablespoons olive oil
- 1-2 tablespoons all-purpose flour
- 250 g/ 8.8 onions
- 100 ml/ 3.4 fl.oz/ scant ½ cup sweet white wine Note
- 2 teaspoons tomato paste
- 100 ml/ 3.4 fl.oz/ scant ½ cup water
- 3 garlic cloves
- 1 bay leaf
- 6-7 whole black peppercorns
- 1-2 tablespoons lemon juice
- fine sea salt
- a small bunch of parsley
- Wash and dry the trout. Remove the heads and tails of the fish, you could use them to make fish stock, but only freeze them if the fish was fresh, do not freeze already defrosted fish again. Cut the fish into 5-6 cm/ 2-2.4 inches pieces.
- Heat 1 tablespoon of the olive oil in an ovenproof pan. Coat the fish pieces with flour, shake off the excess and fry the fish in the pan, about 2 minutes on each side.
- In the meantime, halve the onions and slice the halves thinly.
- Remove the fish from the pan and set aside.
- Add the remaining oil to the pan, add the onions and ½ teaspoon salt. Cook on low heat for about 10 minutes, stirring often, or until the onions are translucent but still uncolored. Stir well and often.
- In a small bowl whisk together the water, tomato paste, and sweet white wine (and the sugar if you are using dry white wine). Add the mixture to the pan together with the chopped garlic, bay leaf, peppercorns, lemon juice, and salt to taste. Mix well.
- Add the fish pieces and place the pan in the preheated oven.
- Cook for about 15 to 20 minutes. Sprinkle with chopped parsley.
- Serve hot with polenta or boiled potatoes or leave to cool and serve at room temperature with crusty white bread and a glass of white wine.