Pine Bark Stew
Southern stew (South Carolina) made with potatoes, tomatoes, and catfish...recipe from "Real Stew" one of my favorite cookbooks. I haven't tried this one yet.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
shellfish free
dairy free
- 1/2 tsp cayenne pepper
- 1 tbs worcestershire sauce
- 2 1/2 lbs boiling potatoes peeled
- 2 cups fresh or canned crushed tomatoes
- 1 lb yellow onions cut into chunks
- 1/4 lb thickly sliced bacon cut into 1/2-inch pieces
- 1 tbs plus 1 tsp salt
- 1 1/2 tsp freshly ground black pepper
- 1 1/2 lbs catfish fillets each cut into halves or thirds
- Carbohydrate 61.582844990553 g
- Cholesterol 79.9456552125 mg
- Fat 13.34344663175 g
- Fiber 8.4345503509701 g
- Protein 33.537341514375 g
- Saturated Fat 3.143705872075 g
- Serving Size 1 1 Serving (601g)
- Sodium 153.761121197001 mg
- Sugar 53.1482946395829 g
- Trans Fat 1.2294694466875 g
- Calories 499 calories
Put the potatoes, tomatoes, and onions in a food processor and process until mushy, but with miniscule chunks. Do this in batches if you must. In a large cast-iron stew pot or Dutch oven, cook the bacon over medium-high heat until crisp, stirring about 5 minutes. Add the vegetable mixture and water, and heat to a point where the broth begins to bubble. Reduce the heat to low and simmer, using a heat diffuser if necessary, until the potato chunks are very soft, about 3 hours, stirring frequently. Stir in the ketchup, Worcestershire, cayenne, salt, and black pepper. Add the catfish and continue to simmer until the fish is cooked through, about 30 minutes. Correct the seasonings and serve.
