Trotelle al Pomodoro

Name: Trotelle al Pomodoro
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and pepper; 4 small trout, total weight about 800 g (1 lb 10 oz), gutted and cleaned; 30 g (1 oz) chopped fresh parsley; 50 ml (1¾ fl oz) olive oil; 450 g (1 lb) ripe fresh tomatoes, peeled, seeded and chopped; 1 clove garlic, chopped; ½ teaspoon tomato paste

Trout in Tomato Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

Wonderfully fresh and tender young trout, simmered in a fresh tomato sauce laced with olive oil, parsley and garlic make up this fine dish from the mountains of the Abruzzi and the Molise. Do not use a large trout with a thick skin.

Ingredients

30 g (1 oz) chopped fresh parsley
1 clove garlic, chopped

Europe
Italy
Dinner
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Put the parsley, garlic and olive oil in a pan large enough to take all the fish, then fry for 1–2 minutes. Add the tomatoes and paste and mix together. Season with salt and pepper, then simmer for about 5 minutes.

Place the trout in the tomato mixture and spoon the tomato over them so they are semi-covered. Cover and cook for about 20 minutes, then serve with a dry fresh white wine lik