Greek · Dinner
Trout Stew with Tomatoes
Whole trout fillets simmered in a light tomato and onion broth brightened with garlic, oregano and red wine vinegar. Finished with olive oil and fresh parsley, this rustic Greek stew is ladled over crusty bread or plain rice to soak up the tomato juices.
$7
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
418Calories
39.1gProtein
22.7gFat
13.6gCarbs
7.4gSugar
3.3gFiber
578mgSodium
108mgChol
4gSat Fat
978mgPotassium
84mgCalcium
2.9mgIron
6.8mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Slice the onion thinly, mince the garlic, pat the trout fillet dry, and check the skin is free of scales.
2
Saute
Warm the olive oil in a small saucepan over medium heat and sauté the onion for 4 minutes until translucent. Stir in garlic, dried oregano, canned tomato, fish stock, and red wine vinegar; bring to a gentle simmer over medium-low heat for 10 minutes until the sauce thickens and turns deep red.
3
Poach
Nestle the trout fillet skin-side down into the sauce, cover, and poach over low heat for 8 minutes until the flesh turns opaque and flakes easily.
4
Plate
Season with salt and pepper, scatter chopped parsley over the top, and serve with a lemon slice on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g trout fillet, skin on
- 300g300g canned crushed tomato
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp red wine vinegar
- 1/2 cup120ml fish stock
- 4 tbsp4 tbsp fresh parsley
- 2 slice2 slice lemon
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
