Italian fish stew à la Didi

Ingredients for 1 servings:

• 2 m.-large tomato(s)
• 1 trout(s)
• 1 dashes lemon juice
• 1 small shallot(s)
• 1 tbsp olive oil for frying
• 100 ml white wine
• ½ tsp basil, dried
• ½ tsp, rosemary, dried
• 1 pinch(s) thyme, dried
• 1 tsp, heaped parsley, freeze-dried
• 40 ml fish stock
• 1 tsp salt
• ½ tsp white pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

First, make a cross-shaped incision in the tomatoes with a knife and place them in a bowl. Briefly pour boiling water over the tomatoes and then rinse with cold water. Peel the skin off the tomatoes and let them cool slightly. Roughly dice the tomatoes. Rinse the trout, pat dry, fillet, skin, dice, check for any remaining bones, and drizzle with lemon juice. Peel and finely chop the shallot. Heat the olive oil in a saucepan. Sauté the shallot cubes until translucent. Add the trout cubes to the pan and sauté for about 5 minutes, stirring occasionally. Deglaze the fish with white wine and add the herbs. Add the tomato cubes to the fish. Let the mixture simmer for about 10 minutes, then thin with the fish stock and reduce to the desired consistency. Season the fish stew with salt and pepper, garnish with parsley, and serve.