Pinebark Fish Stew Recipe #180952
Pinebark Stew comes from the Deep South, made from river fish over a pinebark fire right by the stream and often eaten from a slab of pinebark. In Louisiana it’s usually made with catfish; in the Carolinas from bass or bream. Almost any kind of flat fish will do. You don't need pinebark to enjoy this meal.
by Olga Drozd
1¾ hours | 15 min prep
SERVES 8
- 1/2 lb bacon
- 6 medium potatoes, about 2 pounds
- 6 medium onions, about 2 pounds
- 2-3 catfish fillets or bass fillets or sea bream fillets (or steaks)
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3-4 cups boiling water
- 1 cup catsup
- 1/4 cup worcestershire sauce
- 1/16 teaspoon cayenne pepper
- 1 teaspoon curry powder, if desired
- Cut slices of bacon into 2 or 3 pieces and fry until crisp in a heavy kettle. Remove bacon and set aside.
- Peel potatoes and slice two of them into bacon drippings. Peel and slice onions; top potatoes with two sliced onions. Top onions with half of the fish. Sprinkle with about half of the salt and pepper.
- Repeat layers of potatoes and onions; top with remaining fish. On top of fish arrange remaining slices of potatoes and onions. Sprinkle with the rest of the salt and pepper and pour boiling water over the stew, just to top of the sliced onions and potatoes. Cover and simmer slowly until vegetables are tender, about 1 hour.
- Meanwhile, mix together catsup, Worcestershire sauce, cayenne pepper, and curry powder. Spoon of 1 cup liquid from stew and mix with this sauce, then pour it over the stew. Top with bacon. Simmer another 20 to 30 minutes. Ladle into soup plates and serve accompanied by corn bread or Hush Puppies. Makes about 8 servings.
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