Pinebark Fish Stew Recipes

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PINEBARK FISH STEW



Pinebark Fish Stew image

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

1/2 lb bacon
6 medium potatoes, about 2 pounds
6 medium onions, about 2 pounds
2 -3 bass fillets (or steaks) or 2 -3 sea bream fillets (or steaks)
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 -4 cups boiling water
1 cup catsup
1/4 cup Worcestershire sauce
1/16 teaspoon cayenne pepper
1 teaspoon curry powder, if desired

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



Pine Bark Stew - Catfish Stew image

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

1/2 lb sliced bacon
5 lbs potatoes, minced
4 cups tomatoes, cooked and minced (canned is fine)
2 lbs onions, minced
2 quarts water
3 lbs catfish, skinned and cleaned
1 cup ketchup
salt and pepper, to taste

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

CAMPBELL'S® FISH STEW



CAMPBELL'S® Fish Stew image

Fresh fish fillets cooked in a stew with onions, garlic, potatoes, and tomato make this recipe an instant hit.

Provided by Campbell's Canada

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
½ fennel bulb, chopped
3 cloves garlic, chopped
1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Seafood Broth
2 cups baby potatoes
1 large Roma tomato, chopped
1 pinch saffron
9 ounces boneless firm-fleshed white fish, cut into bite-sized pieces
9 ounces uncooked medium shrimp, peeled and deveined
Crusty bread

Steps:

  • In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
  • Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
  • Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

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