Directions:
Take the trout filets, wash them thoroughly under cold running water, pat the filets dry and lay them on a sheet of waxed paper on the countertop. Meanwhile, take a 6-quart Dutch oven or oval roaster, place it on the stovetop over a medium flame, and pour in the corn oil. When hot, add the fish pieces to the pot a few at a time. When they turn slightly brown around the edges, remove them and set them on a platter to cool.After all the fish has been seared, add the onions, celery, bell pepper, garlic and parsley into the same pot and cook, stirring constantly, until the veggies wilt. Now add the tomato paste to the vegetable mixture and whisk until the veggies combine with the paste, about 5-10 minutes. Next add the chicken broth and the red wine and stir in diced tomatoes. Then whisk to smooth out the paste, this is important because once the fish are added back to the pot you won’t be able to stir the pot. A smooth rich tomato-base sauce should begin taking form. At this point, add to the pot the remaining seasonings. When combined, stir into a uniform blend. Now reduce the flame under the pot to medium-low, cover tightly, and cook for about 30 minutes. When ready, place the filets into the sauce side-by-side, but be careful not to break them up. Then once more, cover the pot, reduce the fire to very low, and simmer the filets until they flake easily with a fork. Finally, when you’re ready to eat, spoon out over a plate of steamed basmati rice a helping of the fish and a portion of the sauce in which it cooked.