Pine Bark Stew - Catfish Stew

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

• Ready In: 3 hrs 45 mins
• Serves: 10-12

Ingredients

• 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

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.