PINEBARK FISH STEW
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.
Provided by Olha7397
Categories Catfish
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Soups and Stews The World Over.
Nutrition Facts : Calories 377.2, Fat 16.2, SaturatedFat 5, Cholesterol 38, Sodium 1126.6, Carbohydrate 45.8, Fiber 4.9, Sugar 12.5, Protein 14
PINE BARK STEW - CATFISH STEW
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
Provided by Molly53
Categories Stew
Time 3h45m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until crisp in a large kettle.
- Add vegetables and water to bacon; simmer for 3 hours, stirring frequently.
- Add catfish and continue simmering for an additional 30 minutes.
- Just before serving, stir in ketchup and adjust seasonings.
Nutrition Facts : Calories 536.7, Fat 21.1, SaturatedFat 5.9, Cholesterol 79.4, Sodium 552.3, Carbohydrate 57.8, Fiber 7.2, Sugar 13, Protein 30.2
WHITE CATFISH STEW
I received this recipe from a friend at work. It makes about one gallon of thick white catfish stew. Use at least a 5 quart pot. I like it spicy so I usually add a little cayenne pepper to the pot in addition to the hot sauce. You can add tomatoes to make a red catfish stew.
Provided by bengi
Categories Catfish
Time 1h20m
Yield 1 gallon, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut catfish into thumbnail-size squares.
- Salt and pepper pieces pretty heavily and put into refrigerator until time to use.
- Peel the boiled eggs and chop into small pieces.
- Peel potatoes and cut into small cubes and cover with water until ready to use.
- Peel onions and slice into rings.
- Fry fatback crisp.
- Put pieces aside and pour drippings into a large pot.
- Bring fatback drippings to a medium heat, add onions and cook for about 10 minutes, stirring occasionally; remove onions to a bowl.
- Put about 4 or 5 cups of water in the pot, bring to a boil, put the potatoes in the pot.
- You might have to add more fresh water to barely cover the potatoes.
- Cook about 15 or 20 minutes;I crumble up the fried fatback and put it in with the potatoes, but you don't have to.
- Put the onions back in the pot with the potatoes and bring to almost a boil, throw in a handful of fish, stir a little, throw in some more fish, stir a little more, do this until you use all the fish.
- I use a long skinny spoon so the fish won't get all mashed up; I like chunks of fish in the stew.
- Add the boiled eggs and stir.
- Cook on medium for about 6 minutes.
- Stir a couple of times to be sure the potatoes aren't sticking to the bottom of the pot.
- Taste.
- Add more salt, pepper, and hot sauce if needed.
- Enjoy!
CATFISH STEW
Make and share this Catfish Stew recipe from Food.com.
Provided by Gian21
Categories Stew
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, fry the bacon slices. Drain on absorbent paper, then cut into bite-sized pieces.
- Cut the catfish into bite-sized pieces.
- Remove all but a few tablespoons of bacon grease from the pan. Cook the fish and onions in the skillet until the onions are tender.
- Put the potatoes, tomatoes, tomato paste, and Worcestershire sauce in a large pot. Season with salt and pepper. Bring to a boil. Cover. Reduce heat and simmer until the potatoes are tender.
- Add the catfish, onions, and bacon. Cover and simmer for 20 minutes.
Nutrition Facts : Calories 308, Fat 20.6, SaturatedFat 6.5, Cholesterol 56.9, Sodium 567.5, Carbohydrate 15.8, Fiber 2.5, Sugar 4.2, Protein 15.1
SOUTHERN CATFISH STEW
From John Edge's "A Gracious Plenty: Recipes and Recollections from the American South" Serve with cornbread.
Provided by bengi
Categories Catfish
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the catfish fillets and cut them into 1-inch pieces; set aside.
- Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
- Add the remaining ingredients and bring to a simmer.
- Cook, covered, for 30 minutes.
- Add the fish and cook for another 20 minutes.
- Correct the seasonings if necessary and serve hot with cornbread.
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