---------- Recipe via Meal-Master (tm) v8.06
Title: Old Troy South Carolina Pinebark Fish Stew
Categories: Southern, Fish, Stews, Condiments
Yield: 8 Servings
6 sl Fat back
1 c Onions; thinly-sliced
1 qt Canned tomatoes
1 lg Bottle catsup
1 1/2 lb Freshwater fish
1/2 ts Red pepper
Salt to taste
1/4 lb Butter; or less
Place in sauce pan, 1 quart water, add onions and steam until very
tender. Fry bacon crisp and add grease to onion. Add tomatoes and
boil for 30 minutes very slowly. Then add catsup, salt and pepper
and butter to taste. Add fish and cook for 15 minutes. Serve hot
with rice or loaf bread.
From an old Troy, North Carolina cookbook,
courtesy Martha McKinnon Harris of Albemarle, North Carolina.
Mrs. H. B. Lewis
Notes: Some recipes add potatoes and omit the catsup. Others use
bacon rather than fat back. Worchestershire Sauce is often included.
like gumbo, the ingredient list for Pine Bark Stew is flexible
http://www.foodhistory.com
Other recipes state that this should be made over a pine wood fire
to pick up a little smoke flavour or that chopped pine needles be
added to the stew like rosemary to be truly authentic to its
traditional roots. -JW
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