This Carolina fish stew brings back memories of childhood. We stew a monster pot of it every year in November; it is a family tradition!
PrintCarolina Fish Stew
- Yield: 15-20 Servings 1x
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Ingredients
- 1/2 lb. of fatback or bacon
- 7 lbs. white potatoes
- 5 lbs. onions
- 5 lbs. firm fish in chunks
- 1 can condensed tomato soup
- (2) 28 oz. cans of stewed tomatoes
- old bay seasoning to taste
- red pepper to taste
- 1 dozen eggs
- water
- salt & pepper to taste
Instructions
- In large outdoor “turkey fryer” pot, put pork in bottom of pot & fry.
- Leave grease & meat
- Add other ingredients, layering as: onions, potatoes, fish
- Sprinkle with old bay seasoning, salt & pepper as you add each layer
- Add water to cover
- Cover pot
- When stewing comes to a boil, turn heat down to medium & simmer 1 1/2 hours
- **Do not stir contents of pot while cooking. This will break up the fish, and you want the fish to be “chunky”. Instead, SHAKE the pot during cooking to keep food from sticking to bottom
- Approximately 20 minutes before stew is done, add tomato soup & stewed tomatoes
- Return to a boil
- Break eggs into stew
- Cook eggs until yolks are hard-boiled
Judy Betts says
This is the absolute BEST fish stew you will ever eat!
Samantha says
The site is awesome and this recipe looks yummy! What kind of fish do you recommend? Also, I know bacon fat addes tons of flavor, but have you tried it without?
Luv You Bunches!
The Blond Cook says
No, I’ve never tried it with out the pork 🙂 The best type of fish to use is a FIRM fish that doesn’t flake & will stay “chunky” in the stew, such as drum. We’ve actually mixed a lot of frozen fish we’ve had in the freezer (buffet!) and it’s turned out well. It’s a good way of cleaning your freezer of frozen fish and feeding a lot of guests!
Mia says
The fish stew is super delicious, the best ever.