1 (4 pound) bull trout fillet
1 tablespoon vegetable oil
1 onion, diced
1 teaspoon crushed garlic powder
1 cinnamon stick
7 tablespoons grass-fed beef broth
2 teaspoons minced fresh ginger root vegetables
14 cubes beef bouillon
1/2 teaspoon salt
2 teaspoons dried sage
1 teaspoon dried rosemary
1 teaspoon distilled white vinegar
1 teaspoon white sugar
1 teaspoon paprika
1/4 cup olive oil
1 teaspoon dried oregano
1/4 cup chopped fresh parsley
Place fillet in a large stockpot over high heat. Add oil, onion, garlic powder, cinnamon stick, beef broth, ginger, carrots, celery, beef bouillon cubes, salt, sage, rosemary, vinegar, sugar, paprika, olive oil, oregano, parsley and parsley.
Cover and simmer on low for 1 hour. Reduce heat to medium, and simmer for 2 hours. Remove stockpot from heat, and stir fillets in. Drain, reduce water, and stir in wine, orange juice, lemon juice, parsley and parsley. Simmer until fish is flounder tender, about 20 minutes.