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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (762g) Recipe makes 10 servings |
||
| Calories 536 | ||
| Calories from Fat 189 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.1g | 32% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 552mg | 23% | |
| Potassium 1802mg | 51% | |
| Total Carbohydrate 57.8g | 19% | |
| Dietary Fiber 7.2g | 28% | |
| Sugars 13.0g | ||
| Protein 30.3g | 60% | |
Pine Bark Stew - Catfish Stew
By: Molly53
Feb 3, 2008
This stew is so named because it was prepared on the bank of the river where the fish were caught and pine bark is used to build a quick fire. The stew is also sometimes served on large smooth pieces of pine bark. A food processor makes quick work of the mincing (the original recipe calls for forcing the vegetables through a food mill or grinder). From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
SERVES 10 -12
Ingredients
- 1/2 lb sliced bacon
- 5 lbs potatoes, minced
- 4 cups tomatoes, cooked and minced (canned is fine)
- 2 lbs onions, minced
- 2 quarts water
- 3 lbs catfish, skinned and cleaned
- 1 cup ketchup
- salt and pepper, to taste
Directions
1
Fry bacon until crisp in a large kettle.2
Add vegetables and water to bacon; simmer for 3 hours, stirring frequently.3
Add catfish and continue simmering for an additional 30 minutes.4
Just before serving, stir in ketchup and adjust seasonings.
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- Course > Main Dish > Stews
- Main Ingredient > Seafood > Fish > Freshwater > Catfish
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- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
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