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North Carolina Fish Stew

This stew is loaded with chunks of fish, bacon, potatoes and onions in a seasoned tomato broth, then finished off with eggs cooked right in the stew.  An Eastern NC classic recipe!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 14 servings

Ingredients

  • ½ pound thick cut bacon cut into 1 inch pieces
  • 3 pounds white potatoes peeled and cut into 1 inch pieces (about 8 cups)
  • 2 pounds yellow onions chopped (about 7 cups)
  • 3 pounds firm fish such as red drum or sheepshead filets, sliced into about 3 inch pieces
  • 1 (10 ¾ ounce) can condensed tomato soup
  • 2 (14 ½ ounce) cans stewed tomatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons Old Bay Seasoning
  • Pinch red pepper
  • 5 cups water approximately
  • 6 large eggs

Instructions

  • Cook bacon until crisp over medium heat in an 8 to 10 quart Dutch oven or heavy pot (I recommend a 10 quart), about 8 to 10 minutes, stirring frequently.  Turn off heat, remove bacon and place on a plate lined with paper towels.  Set bacon aside and leave fat in pot.
  • Add potatoes, onions and fish in layers (in the order written) in the pot over the fat.  Do not stir.
  • Pour in tomato soup and stewed tomatoes with juices.
  • Add salt, pepper, Old Bay Seasoning and red pepper.
  • Add just enough water to cover (approximately 5 cups).  Do not stir.
  • Bring to a boil over medium high heat.  Once boiling, reduce heat to maintain a gentle boil/high simmer (medium to medium low).
  • Cover and cook for 15 minutes, or until potatoes are fork-tender (but not falling apart) and fish is fully cooked.
  • While stew is at a gentle boil, add eggs one at a time (break the eggs and put the raw eggs into the stew, then discard shells) in a single layer on top of the stew.  Cook until eggs are fully cooked (about 4 to 5 minutes). Note that the eggs will break up into chunks while they're cooking.
  • Season with additional salt, pepper, Old Bay Seasoning and/or red pepper, if desired.
  • Return reserved bacon to stew or serve topped with reserved bacon.

Notes

  • Do not stir while cooking, you'll risk breaking up the fish chunks.  You can very gently (and carefully) shake the pot back and forth (while the lid is on) a few times while the stew is cooking, but it is not mandatory.
  • Cook time includes the time it takes for stew to come to a gentle boil (approximately 20 minutes)
  • This recipe yields approximately 7 quarts, which is 14 (2 cup) servings
  • Red pepper flakes can be added or substituted for red pepper.
  • Diced tomatoes with juices can be substituted for stewed tomatoes