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
NORTH CAROLINA FISH STEW
From Eastern North Carolina, this recipe is an heirloom and a classic! From Cook's Country, this recipe naturally it contains the two food groups North Carolina is famous for: seafood and pork. Together, in this soup, they are magical! So easy to put together, just an hour to make and you have super-flavorful soup with white fish, potatoes, and bacon, all swimming in the most delicious tomato broth, all with a lovely poached egg on top!
Provided by Laura
Categories Stews and Soups
Time 55m
Number Of Ingredients 11
Steps:
- Heat a heavy soup pot over Medium heat. Cut the bacon strips into 1" sections, and place in the pot to render the fat. Allow the bacon to crisp. Remove from the pan, leaving the fat.
- Add the onion slices to the pan and cook about 8 minutes until they are translucent and tender and just beginning to brown.
- To the onions, add 1-2 teaspoons salt, 1 tsp black pepper, the red pepper flake and the 6 cups water. Stir in the Tomato paste. Add the sliced potatoes, and turn heat up to Medium-High. When the soup begins to simmer, wait 10 minutes.
- While simmering, cut the fish fillet into large (2"x2"x2") chunks. They should be big and thick. After the 10 minutes has passed, add the fish to the soup. Then, cracking the eggs, add 1 at a time to the soup. Cover for 15 minutes. This should be enough time to cook the fish and poach the eggs.
- Test and adjust flavor by adding salt, pepper and hot sauce, as desired. Garnish with reserved bacon.
Nutrition Facts : ServingSize 1/7 Recipe, Calories 361 calories, Sugar 5.9 g, Sodium 814.7 mg, Fat 14.5 g, SaturatedFat 4.8 g, TransFat 0.1 g, Carbohydrate 23.7 g, Fiber 3.2 g, Protein 33.5 g, Cholesterol 282 mg
NORTH CAROLINA FISH STEW
This stew is loaded with chunks of fish, bacon, potatoes and onions in a seasoned tomato broth, then finished off with eggs cooked right in the stew. An Eastern NC classic recipe!
Provided by Amy
Categories Soup
Time 1h20m
Number Of Ingredients 12
Steps:
- Cook bacon until crisp over medium heat in an 8 to 10 quart Dutch oven or heavy pot (I recommend a 10 quart), about 8 to 10 minutes, stirring frequently. Turn off heat, remove bacon and place on a plate lined with paper towels. Set bacon aside and leave fat in pot.
- Add potatoes, onions and fish in layers (in the order written) in the pot over the fat. Do not stir.
- Pour in tomato soup and stewed tomatoes with juices.
- Add salt, pepper, Old Bay Seasoning and red pepper.
- Add just enough water to cover (approximately 5 cups). Do not stir.
- Bring to a boil over medium high heat. Once boiling, reduce heat to maintain a gentle boil/high simmer (medium to medium low).
- Cover and cook for 15 minutes, or until potatoes are fork-tender (but not falling apart) and fish is fully cooked.
- While stew is at a gentle boil, add eggs one at a time (break the eggs and put the raw eggs into the stew, then discard shells) in a single layer on top of the stew. Cook until eggs are fully cooked (about 4 to 5 minutes). Note that the eggs will break up into chunks while they're cooking.
- Season with additional salt, pepper, Old Bay Seasoning and/or red pepper, if desired.
- Return reserved bacon to stew or serve topped with reserved bacon.
Nutrition Facts : Calories 323 kcal, Sugar 7 g, Sodium 579 mg, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 31 g, Fiber 4 g, Protein 28 g, Cholesterol 139 mg, UnsaturatedFat 6 g, ServingSize 1 serving
NORTH CAROLINA FISH STEW
This fish stew is an eastern North Carolina cuisine enjoyed by many locals and usually a favorite of anyone who tastes it. Serve with hot sauce if desired. I like to dip loaf bread into the broth, but some people prefer saltine crackers.
Provided by Stevie5011
Categories Seafood Stew
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Spray the inside of a large, stockpot with nonstick spray.
- Cut bacon into small pieces and place over the bottom of the pot. Place over medium heat and cook, stirring occasionally, until browned, about 10 minutes.
- Add a layer of onion, followed by a layer of potatoes, then of fish. Repeat the layers until you run out of one ingredient. Continue to layer the remaining two ingredients until used up. Add cold water to cover everything. Increase heat to medium-high and bring to a boil.
- Reduce heat to a simmer and cook until potatoes are tender, 20 to 25 minutes, occasionally shaking the pot gently back and forth to agitate the contents and keep them from sticking to the bottom of the pot. Don't stir or the fish will break into small pieces.
- Place tomato paste, one spoonful at a time, into the stew until it falls off the spoon. When the stew color changes to red, crack eggs, one at a time, into the stew, dropping them in different places. Let eggs cook until they are completely done, cutting into a yoke to make sure it is cooked, about 15 to 20 minutes.
- Season with cayenne, salt, and pepper and serve.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 40.2 g, Cholesterol 382.2 mg, Fat 15.8 g, Fiber 5.6 g, Protein 56.4 g, SaturatedFat 4.5 g, Sodium 750.7 mg, Sugar 5.8 g
More about "eastern north carolina fish stew recipes"
EASTERN NORTH CAROLINA FISH STEW - NORTH CAROLINA FIELD ...
From ncfieldfamily.org
Estimated Reading Time 2 mins
EASTERN NORTH CAROLINA FISH STEW RECIPE - REALTREE CAMO
From realtree.com
EASTERN NORTH CAROLINA FISH STEW - COOK'S COUNTRY
From cookscountry.com
EASTERN NORTH CAROLINA FISH STEW - SUMMARIZED BY PLEX.PAGE ...
From plex.page
EASTERN NORTH CAROLINA FISH STEW - HUMMINGBIRD THYME ...
From pinterest.com
MELTING POT: EASTERN CAROLINA FISH STEW AT PLEASANT HILL ...
From ourstate.com
EASTERN NORTH CAROLINA FISH STEW | RECIPE | FISH STEW ...
From pinterest.ca
EASTERN NORTH CAROLINA FISH STEW | DIANE ZIMBALATTI CARUSO ...
From copymethat.com
COOK'S COUNTRY - EASTERN NORTH CAROLINA FISH STEW
From facebook.com
NORWEGIAN FISH STEW RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASTERN NORTH CAROLINA FISH STEW RECIPE - FOOD NEWS
From foodnewsnews.com
EASTERN NORTH CAROLINA FISH STEW – JB'S COOKING & RECIPES
From brownvann.wordpress.com
RECIPETHING - EASTERN NORTH CAROLINA FISH STEW
From recipething.com
EASTERN NORTH CAROLINA FISH STEW | COOK'S COUNTRY
From cookscountry.com
EASTERN CAROLINA FISH STEW RECIPE - CREATE THE MOST ...
From recipeshappy.com
EASTERN NORTH CAROLINA FISH STEW RECIPE - LET’S DISCOVER ...
From cookingrank.com
EASTERN NORTH CAROLINA FISH STEW RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASTERN CAROLINA FISH STEW | RECIPE | EDIBLE ASHEVILLE
From edibleasheville.com
NORTH CAROLINA FISH STEW - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASTERN NORTH CAROLINA FISH STEW | CATROSS | COPY ME THAT
From copymethat.com
HOW TO MAKE EASTERN NORTH CAROLINA-STYLE FISH STEW - LOVE ...
From lovetoeatblog.com
HOW TO MAKE EASTERN NORTH CAROLINA-STYLE FISH STEW - THE ...
From thehomerecipe.com
THE BEST NORTH CAROLINA RECIPES | FOOD NETWORK
From foodnetwork.com
HOW TO MAKE EASTERN NORTH CAROLINA-STYLE FISH STEW - YOUTUBE
From youtube.com
EASTERN NORTH CAROLINA FISH STEW - HUMMINGBIRD THYME ...
From pinterest.ca
EAST NORTH CAROLINA FISH STEW RECIPE - TAUNT ON WATER
From tauntonwater.com
COOKS COUNTRY RECIPES FISH STEW - SIMPLE CHEF RECIPE
From simplechefrecipe.com
EASTERN NORTH CAROLINA FISH STEW - TAUNT ON WATER
From tauntonwater.com
EASTERN NORTH CAROLINA FISH STEW | COOK'S COUNTRY | RECIPE ...
From pinterest.com
EASTERN CAROLINA FISH STEW RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love