Method:
1. Heat oil in a large frying pan; sauté onion and garlic until onion softens. Add rice; stir to coat in oil. Add combined wine and saffron; bring to a boil.
2. Add stock and capsicum; stir to combine. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is absorbed.
3. Stir in trout and peas; cook until heated through.