Pot Roast Trout

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A hearty winter stew of veggies and fish

Preparation time: 30 mins
Cooking time: 1.5 hours

Difficulty: Easy - for beginners
Serves: 10

Dietary guidance: n g d 

Tags: main · one-pot · fish · stew · hearty · comfort · pescatarian ·


one large onion
four carrots
half a small head of cabbage
two bell peppers
two Poblano or other large medium-heat peppers
four large potatoes
one pound button mushrooms
one lemon
3 lbs trout, bass, salmon, or other fresh fish
1/2 cup olive oil
1/4 cup Worchestershire sauce
1/4 cup water, dark beer, or white wine
4 bay leaves
salt and pepper to taste


1.) Preheat the oven to 300 degrees F.

2.) In a Dutch oven or other large stewpot, layer:

--1/3 of your olive oil
--the bay leaves
--the onion, thinly sliced
--half the cabbage, thinly sliced
--the fish. (I used whole rainbow trout, but I would recommend you use fillets instead--the fish gets really tender and falls apart, so if you use whole fish you'll be picking bones out as you eat.)
--the lemon, thickly sliced
--the other half of the cabbage, thinly sliced
--the second 1/3 of your olive oil, plus half your Worcester sauce; salt & pepper to taste
--the hot and bell peppers, thinly sliced
--the carrots, cut into medallions
--the mushrooms, sliced
--the rest of your Worcestershire sauce
--the potatoes, thinly sliced
--the water; the rest of your olive oil; salt & pepper to taste

2.) Cover the pot and put in in the oven for an hour.

3.) Check on your stew. It will probably be really wet; in that case, take off the lid. If it seems too dry, add more liquid and cover again. Either way, turn the head up to 325 F and cook 30 more minutes.

4.) Serve hot.


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