SOUTHERN FISH STEW
I made this with sheepshead, but you can use any fish that is firm, freshwater or saltwater. If you can't find Conecuh, use whatever smoked sausage you like.
Provided by Hank Shaw
Categories Soup
Time 1h
Number Of Ingredients 13
Steps:
- In a large soup pot, heat the bacon fat over medium-high heat and saute the chopped onion, stirring often, until it just begins to color around the edges, about 5 to 8 minutes.
- Add the okra and Cavender's seasoning and stir well. Saute this for 3 minutes or so if you have fresh or frozen okra. If you are using dried, just mix it around a bit.
- Pour in the water, stock and crushed tomatoes. Bring to a simmer and add salt to taste. Add the hominy, beans and sausage. Simmer, don't boil, for 15 minutes.
- Add the fish and simmer another 10 minutes. Stir in the chopped chives and serve. If you want to bulk this up a bit, crush Saltines into the soup while eating.
Nutrition Facts : Calories 450 kcal, Carbohydrate 23 g, Protein 37 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 102 mg, Sodium 776 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
FISH STEW SOUTHERN STYLE
Make and share this Fish Stew Southern Style recipe from Food.com.
Provided by southern chef in lo
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large sauce pan, sauté onions in oil until tender. Stir in tomatoes, ketchup, Worcestershire sauce, sugar, salt, pepper, bay leaves, and hot pepper sauce.
- Simmer uncovered 30 minutes stirring occasionally.
- Add the fish and simmer uncovered 10 to 15 more minutes or until the fish turns opaque and just flakes when tested with a fork.
- Remove the bay leaves. Thicken the soup with equal parts of flour and water if you desire it thicker. Serve in soup bowls or over rice.
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.
EASTERN NORTH CAROLINA FISH STEW
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina's Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn't scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.
Provided by Kim Severson
Categories dinner, seafood, soups and stews, main course
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
- Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times.
- Fill the pot with enough cool water to just barely reach the top of the fish. (If there's a little fish peeking out over the top, that's O.K. - better than if it's swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
- Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
- As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 928 milligrams, Sugar 7 grams, TransFat 0 grams
FISH AND POTATO STEW
A very simple fish stew with lots of taste. Can easily be increased in size to feed an army. Garnish with flat-leaf parsley and serve with some crusty bread or toast.
Provided by James
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
- Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
- Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 19.7 g, Cholesterol 56.9 mg, Fat 16.1 g, Fiber 3.2 g, Protein 21.1 g, SaturatedFat 2.3 g, Sodium 360.2 mg, Sugar 3.8 g
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