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
EASTERN NC FISH STEW RECIPE
Provided by kathryns
Number Of Ingredients 11
Steps:
- Cut the bacon slices into 1-inch squares. Brown it in the bottom of an 8- to 10-quart Dutch oven or cast-iron pot. Once it's crisp, remove it and reserve. Whisk the tomato paste into the bacon fat, making sure you scrape up all the scattlings left from browning the bacon (another nugget of wisdom from Warren). With the heat off, begin layering the ingredients. Keep in mind you want to end up with three layers. Start with a layer of potatoes, followed by a layer of onions and of garlic, if using, followed by a layer of fish. Top the fish with a third of the salt and a third of the chili flakes. Repeat with two more layers. Fill the pot with enough water to just barely reach the top of the fish. If there's a little fish peeking out over the top, that's okay - better than if it's swimming in water. Cover the pot with a tight-fitting lid and bring it up to a boil slowly over medium heat. Once it starts to boil, reduce the heat and let it cook at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart. 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 of the stew. I like to crack the eggs into a small cup before I drop them in. What you're trying to do is cook whole eggs in the broth. Once the eggs are cooked through, use a large ladle to portion the stew. A proper serving is at least one piece of fish, two potatoes, some onions, and an egg swimming in broth. Shower each bowl with some bacon and set it up with a slice or two of white bread.
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
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