Number of serving: 4
900 g/2 lb thick
trout fillet, skin on, cut into 4 pieces
1 large
onion, cut into quarters and sliced finely
4
plum tomatoes, skinned, seeded and chopped
2 table spoons of tinned chopped tomatoes
1 red pepper
1 green pepper
290 ml/½ pint fish stock
120 ml/4fl oz white wine
2 table spoons chopped fresh parsley
1 bay leaf
!/4 tea spoon Sweet paprika
salt and freshly ground black pepper
parsley sprigs, to garnish