Fish Stew
Fish Stew:
A cool weather staple in Eastern North Carolina is a fish stew. Like many things in the South, there are a lot of opinions about what should be in one and how it’s done. One thing most can agree on is NEVER stir after you add the fish (so it doesn’t get all broken up). The stew is simple, however in the past years I’ve seen it made fancy. The basics are just potatoes, onions, eggs and fish. Like our BBQ there are two sides when it comes to a fish stew, red or clear. The red consists of tomato paste and or ketchup.
I can still smell the house walking in to my grandma's house as a little boy for dinner. The undeniable smell meant fish stew. That smell also mean't I would be settling for white bread for dinner because I was not a fan of the stew. Grandma used rock fish cut in to steaks. I hated the bones. I once got a bone caught in my throat and was scared to ever eat it again.
In high school I worked at Skylight Inn BBQ. The cornbread lady was named Wanda Smith. Wanda was always cooking something on the side during her shifts, and we were always eating it. Eventually the manager would buy whatever Wanda needed and she would cook lunch for us on Saturdays. It was then I was forced to make the decision of a bowl of stew or just white bread again. The difference this time, well for one somehow it didn’t smell the way grandmas did, maybe I had made that worse than it was. Due to a friend working at the local catfish plant, Wanda got catfish nuggets at a discount. She used meaty pieces of boneless catfish belly. Without the childhood fear of bones, I tried her stew. I loved it. I asked her to teach me and she agreed.
Wanda has now passed away, but I really cherish our time in the kitchen together and this recipe. I have added to it, there is just as much other stuff as fish so we might should just call it a stew. I’ve been cooking this meal for about 18 years now. From my college days, until now there is no single food I’ve cooked outside of bbq that has fed more people. It is the perfect gathering meal. I will lay out how I make mine, but make it your own, feel free to change up whatever you want. I’ve had it with cheap frozen fish from the grocery store and even had it with fresh swordfish (which is amazing and its density is perfect).
Fish Stew:
1lb Fresh Sausage (Breakfast Sausage)
1lb Bacon
4 Onions
5lb Potatoes
3 Tbsp Tomato Paste
1 cup Ketchup
1 Tbsp Texas Pete
3 Tbsp Fox Hollow All Purpose Salt
1 Gal Chicken Stock or Water
4lb Fish Filets
18 Eggs
This can be done in a large pot on the stove, pot burner or cast iron over fire.
Cut the bacon and sausage in 1” chunks and throw in the pot on med high. Render the fat and cook until almost done. Add your onions cut in half and then in ¼” strips, so they can soften up while the meat finishes. When the onions are soft and translucent add in the tomato paste and allow it to cook for about 3 mins with meat and onions. While this is cooking cut your potatoes in to ¼” medallion slices. Now add the potatoes, liquid and seasoning. Everything except the fish and eggs. Stir well. Bring to a slow boil and cook until the potatoes are done. Add the fish and give it a final stir to mix well. Once the pot comes back to a boil after adding the fish it is time for eggs. Crack the eggs directly in to the pot, spreading them out. They will essentially poach and be the star of the stew. DO NOT STIR. Just give the pot a twist to move things around gently. Test an egg, once they are done cut off the pot. Be careful this stew stays hot forever so don’t be afraid to cook it a bit ahead of time and have a few beers with your friends. Serve in a bowl with white bread. I like to add a little hot sauce and ketchup to my personal bowl.