Pine Bark Stew - Catfish Stew

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READY IN: 3hrs 45mins
Recipe by mollypaul

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

Ingredients Nutrition

  • 12 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

Directions

  1. Fry bacon until crisp in a large kettle.
  2. Add vegetables and water to bacon; simmer for 3 hours, stirring frequently.
  3. Add catfish and continue simmering for an additional 30 minutes.
  4. Just before serving, stir in ketchup and adjust seasonings.

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