Trout Simmered in White Wine Garlic Broth
I dropped my little one off at my mother in law’s house the other day and she told me about this trout simmered in white wine garlic broth. I’m newly pregnant so I get very excited about cooking delicious sounding dishes. It sounded fresh, flavorful and healthy. My mouth was practically watering when she was describing it. We already had some frozen trout in the freezer (from my husband’s fishing adventures in southern Missouri earlier this summer) along with most of the other ingredients so I thought I might as well give it a whirl. She hand picked some tomatoes and zucchini right from her garden to include in the recipe, which made it extra special.
I modified the recipe by incorporating garlic along with a small amount of butter and heavy cream to up the flavor and richness.
The smell of this broth while it was simmering away reminded me of one of those fancy little French or Italian restaurants – the smell of cozy yet high end. It’s a rich, fresh, and fancy dish.
You might be wondering why there’s shrimp in the picture. I thought that would be a good addition, however, I don’t recommend it. The trout is all it needs! The shrimp was an after thought that didn’t really pan out.
- 2 trout filets
- 2 cups of cherry tomatoes – halved
- 3 medium-sized zucchini – spiralized into “zoodles”
- 4 cloves of garlic – roughly chopped
- 1 1/2 cups of dry white wine (I used a Chardonnay)
- 1/8 cup of heavy whipping cream
- 1 tbs. of butter
- 1/4 cup of fresh basil – roughly chopped
- 2 tbs. of olive oil
- Salt and pepper for seasoning
- Spiralize the zucchini and set aside for later.
- Halve the cherry tomatoes and season with salt.
- Roughly chop the garlic.
- Season the trout filets with salt and pepper.
- Heat a cast iron pan on low and add olive oil.
- Add the garlic and tomatoes – Saute for 2 minutes.
- Add the white white and simmer for a few minutes.
- Add the butter and heavy cream – simmer for a couple of minutes.
- Add the trout filets; season everything with salt and pepper.
- Top the filets with the chopped basil.
- Simmer trout for 4 to 5 minutes or until it’s almost done cooking; remove from heat and place on a plate for later.
- Add the zucchini noodles; season zoodles with salt.
- Cover and simmer for 18 minutes.
- Place the trout back into the broth for another minute or two until the fish is moist and flaky. Trout cooks very quickly, you want to be careful not to overcook it.
- Fill a shallow dish with the broth, tomatoes and zucchini.
- Top the brother, tomatoes and zucchini noodles with the trout filet and drizzle with remaining broth.
This recipe pairs perfectly with a loaf of warm bread – simply pull the bread apart and dip into the broth.
I hope you enjoy this recipe as much as we did. Let me know what you think!
Related Recipes: Grandma Sharon’s Homemade Spaghetti and Meatballs