Poaching fish is a great way to quickly cook dinner and it keeps the fish from drying out. Any fish can be poached, but the best results come when using firm fleshed white fish such as sole, catfish or trout. Of course the fresher the better and preferably whole.
I came up with this idea after growing tired of eating so much butter wine sauce. If you can’t get whole fish, the fresh fish stock can be substituted with half part white wine, half part bottled clam juice.
Trout Poached in Spicy Tomato Sauce
- 2 whole trout about 3 lbs
- 1 28-ounce can whole tomatoes crushed by hand
- 1-2 jalapenos diced extremely fine
- 1 medium onion diced fine
- 2 ribs celery chopped fine
- 4-6 cloves garlic minced
- 2 tbsp chopped fresh parsley
- 2 ½ cups fresh fish stock, or equal substitute
Fillet trout leaving skin on and season with salt and pepper. Place bones, leftover vegetable parts, and six cups water in large pot and simmer for 1 ½ -2 hours. Strain into bowl and set aside for later. In a large saute pan melt two tablespoons butter over medium low heat. Add onion and saute until golden brown. Add celery and cook until softened. Add jalapenos and garlic. Cook until fragrant then pour in tomatoes and fish stock. Bring to a boil, add one tablespoon parsley and then simmer for five minutes. Add fish fillets and cook until done, about seven minutes. Carefully remove fish from sauce and place on a plate. Bring sauce to a boil and cook down until thickened, about 10 minutes. Serve fish over cooked pasta, rice or polenta cover in sauce and garnish with about a tablespoon of parsley.