Prep 15 mins
Cook 3 hrs 30 mins
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
- 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
- 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.