Wash the peppers and open halfway; Remove the seeds and cut into fine strips.
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| Ingredients to make trout in stew: |
| 1 large onion 2 tomatoes 1 clove of garlic olive oil flour 1 tablespoon succar tomillo salt 2 potatoes 1 green pepper 4 trout |
Ingredients to make trout in stew:
2. Peel the onion and cut into fine hoops.
3. Peel the garlic and laminar and finally, peel the tomatoes and cut into cubes, taking advantage of the juice.
4. Put in a casserole (preferably clay or iron) with an olive oil background, the vegetables in this order.
5. Sazonar with salt and sugar and cover, letting poach over low heat, for 15 minutes.
6. Step 2 Peel the potatoes and laminate very fine.
7. When the vegetables are pools, add to the casserole, without stirring, next to a branch of thyme.
8. Continue cooking for 10 more minutes.
9. Step 3 Meanwhile, exit the trout very clean and headless.
10. Go through flour and remove the leftover.
11. Put a pan with oil to heat and fry, two by two, browning them on both sides.
12. Place on the vegetable bed and add 1/2 glass of water.
13. Cover and continue 10 minutes more cooking.
14. Serve in the same casserole.
