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.

• Preparation Time: 40 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 20 mins
• Calories: 533 Calories

Ingredients

• salt and ground black pepper to taste
• nonstick cooking spray
• 1 teaspoon cayenne pepper, or to taste
• 1 (12 ounce) can tomato paste
• 1 pound slab bacon
• 1 large onion, slivered
• 5 pounds potatoes, halved and sliced
• 6 pounds striped bass fillets, skinned
• 2 quarts cold water, or as needed to cover
• 12 large eggs, or more to taste

Recipe Instructions

Step 1

Spray the inside of a large, stockpot with nonstick spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Season with cayenne, salt, and pepper and serve.