Fish Stew Southern Style Recipes

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BRUNSWICK STEW



Brunswick Stew image

Follow step-by-step, photo illustrated instructions to make our delicious, and hearty, Brunswick Stew. We're combining Chicken, Pork BBQ, and some of our favorite vegetables, to make this stew from scratch. Brunswick Stew is a traditional side dish served in barbecue restaurants throughout the South, but it's great as a main course of its very own. Just add saltine crackers or bread.

Provided by Steve Gordon

Categories     Soups

Time 1h45m

Number Of Ingredients 15

1 whole Chicken
1 lb. Pork Barbecue, fully cooked.
1 lb. Baby Lima Beans
1 lb. Corn
4 medium Potatoes, diced
1 can Tomato Sauce - 8oz.
2 cans Tomato Paste - 4oz
½ stick Butter
¼ cup Apple Cider Vinegar
¼ cup Texas Pete Hot Sauce
¼ cup Ketchup
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
1 teaspoon Black Pepper
1 teaspoon Salt

Steps:

  • Rinse the fryer under cold running water.
  • Place fryer in large stock pot and cover with water about 6 inches over chicken.
  • Bring to a boil, reduce heat to medium and let chicken cook for one hour.
  • Remove cooked chicken from pot, set aside to cool.
  • Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
  • Add the beans and corn to a large stock pot.
  • Wash, peel and cut up the potatoes, add to the beans and corn.
  • Add enough water to cover the vegetables by about 2 inches.
  • Cook over medium heat, stirring often, until vegetables are tender. About one hour.
  • While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
  • Shred chicken into small pieces.
  • When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
  • Add tomato sauce.
  • Add apple cider vinegar
  • Add brown sugar.
  • Add black pepper
  • Add salt.
  • Add butter.
  • Add Texas Pete Hot Sauce.
  • Add tomato paste.
  • Add Worcestershire Sauce.
  • Stir well.
  • Add chicken to the stew.
  • Add pork barbecue to stew.
  • Add Ketchup. Stir well.
  • Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
  • Stock or liquid from vegetables may be added if needed to obtain desired consistency.
  • Serve warm and Enjoy!

INSTANT POT FISH STEW



Instant Pot Fish Stew image

This warm, rich, and comforting stew is everything we love about southern food. And the eggs add a decadent nature to the stew that is unmatched.

Provided by Gary White

Categories     Soup

Time 1h

Number Of Ingredients 9

8 oz. bacon (thick cut, cut into 1-inch pieces)
6 oz. tomato paste
1 Tbsp. garlic (minced)
2 lbs. red potatoes (cut into 1/4-inch slices)
1 lb. yellow onions (cut into 1/4-inch slices)
1 1/2 tsp. sea salt (divided)
2 lbs. fish (your choice)
4 cups seafood stock
6 eggs (the highest quality you find)

Steps:

  • Using sauté setting - add bacon to pot and cook until almost crispy. Add tomato paste to pot, mix well, and cook for about 1 minute. Add garlic and cook for another minute. Then turn off heat.
  • Add a layer of potatoes, followed by a layer of onions. Season with 1/4 teaspoon of salt. Add a layer of fish and season with 1/4 teaspoon of salt. Repeat layers again, ending with a layer of fish on top.
  • Pour in seafood stock. You want the liquid to just barely touch the bottom of the top layer of fish. So, if need be, add a little water to achieve that. Lock lid and cook for 3 minutes at high pressure.
  • Once cook time is complete, quick-release pressure. Remove lid and skim as much fat from the top as you like. I think a little fat is good, but you can skim it all off if you like.
  • Switch back to sauté setting. Crack eggs into empty spaces on top. Once all the eggs are in, switch back to "keep warm" setting and place the lid back on pot.
  • Allow edge to poach in the residual heat. For slightly runny eggs (like I prefer), let them sit for about 7 minutes. But for hard cooked eggs, it'll probably take 15 or so. To serve... Gently scoop out stew, making sure to get all the way to the bottom so that you get some bacon! Top each bowl with an egg or two.

Nutrition Facts : Calories 332 kcal, Carbohydrate 23 g, Protein 29 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 158 mg, Sodium 793 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

EASTERN NORTH CAROLINA FISH STEW



Eastern North Carolina Fish Stew image

This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina's Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn't scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.

Provided by Kim Severson

Categories     dinner, seafood, soups and stews, main course

Time 1h

Yield 12 servings

Number Of Ingredients 11

1 pound sliced smoked bacon
1 6-ounce can tomato paste
3 pounds white or red potatoes, peeled and sliced into 1/4-inch rounds
2 pounds yellow onions, peeled, halved and cut into 1/4-inch slices
6 garlic cloves, thinly sliced
3 pounds fish steaks (about 6 steaks) around 1-inch thick, with bones and skin intact (striped bass, salmon, red drum, rockfish or sheepshead are good options)
2 1/2 tablespoons kosher salt, plus more to taste
1 1/2 teaspoons chile flakes
3 bay leaves
12 eggs
1 loaf white bread (optional)

Steps:

  • Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
  • Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times.
  • Fill the pot with enough cool water to just barely reach the top of the fish. (If there's a little fish peeking out over the top, that's O.K. - better than if it's swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
  • Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
  • As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 928 milligrams, Sugar 7 grams, TransFat 0 grams

SOUTHERN FISH STEW



Southern Fish Stew image

I made this with sheepshead, but you can use any fish that is firm, freshwater or saltwater. If you can't find Conecuh, use whatever smoked sausage you like.

Provided by Hank Shaw

Categories     Soup

Time 1h

Number Of Ingredients 13

3 tablespoons bacon fat or vegetable oil
1 large yellow or white onion, chopped
1/2 pound fresh okra, sliced ((or 1 cup dried))
2 teaspoons Cavender's seasoning ((optional))
1 quart chicken or seafood stock
1 quart water
1 cup crushed tomatoes
2 cups cooked hominy or other corn ((canned or frozen is fine))
2 cups cooked black-eyed peas or butter beans ((canned or frozen is fine))
1 pound Conecuh or other smoked sausage, sliced
2 pounds sheepshead or other fish, cut into 1-inch chunks
1/4 cup chopped chives or parsley
Saltines ((optional))

Steps:

  • In a large soup pot, heat the bacon fat over medium-high heat and saute the chopped onion, stirring often, until it just begins to color around the edges, about 5 to 8 minutes.
  • Add the okra and Cavender's seasoning and stir well. Saute this for 3 minutes or so if you have fresh or frozen okra. If you are using dried, just mix it around a bit.
  • Pour in the water, stock and crushed tomatoes. Bring to a simmer and add salt to taste. Add the hominy, beans and sausage. Simmer, don't boil, for 15 minutes.
  • Add the fish and simmer another 10 minutes. Stir in the chopped chives and serve. If you want to bulk this up a bit, crush Saltines into the soup while eating.

Nutrition Facts : Calories 450 kcal, Carbohydrate 23 g, Protein 37 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 102 mg, Sodium 776 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

NORTH CAROLINA FISH STEW



North Carolina Fish Stew image

This stew is loaded with chunks of fish, bacon, potatoes and onions in a seasoned tomato broth, then finished off with eggs cooked right in the stew. An Eastern NC classic recipe!

Provided by Amy

Categories     Soup

Time 1h20m

Number Of Ingredients 12

½ pound thick cut bacon (cut into 1 inch pieces)
3 pounds white potatoes (peeled and cut into 1 inch pieces (about 8 cups))
2 pounds yellow onions (chopped (about 7 cups))
3 pounds firm fish (such as red drum or sheepshead filets, sliced into about 3 inch pieces)
1 (10 ¾ ounce) can condensed tomato soup
2 (14 ½ ounce) cans stewed tomatoes
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons Old Bay Seasoning
Pinch red pepper
5 cups water (approximately)
6 large eggs

Steps:

  • Cook bacon until crisp over medium heat in an 8 to 10 quart Dutch oven or heavy pot (I recommend a 10 quart), about 8 to 10 minutes, stirring frequently. Turn off heat, remove bacon and place on a plate lined with paper towels. Set bacon aside and leave fat in pot.
  • Add potatoes, onions and fish in layers (in the order written) in the pot over the fat. Do not stir.
  • Pour in tomato soup and stewed tomatoes with juices.
  • Add salt, pepper, Old Bay Seasoning and red pepper.
  • Add just enough water to cover (approximately 5 cups). Do not stir.
  • Bring to a boil over medium high heat. Once boiling, reduce heat to maintain a gentle boil/high simmer (medium to medium low).
  • Cover and cook for 15 minutes, or until potatoes are fork-tender (but not falling apart) and fish is fully cooked.
  • While stew is at a gentle boil, add eggs one at a time (break the eggs and put the raw eggs into the stew, then discard shells) in a single layer on top of the stew. Cook until eggs are fully cooked (about 4 to 5 minutes). Note that the eggs will break up into chunks while they're cooking.
  • Season with additional salt, pepper, Old Bay Seasoning and/or red pepper, if desired.
  • Return reserved bacon to stew or serve topped with reserved bacon.

Nutrition Facts : Calories 323 kcal, Sugar 7 g, Sodium 579 mg, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 31 g, Fiber 4 g, Protein 28 g, Cholesterol 139 mg, UnsaturatedFat 6 g, ServingSize 1 serving

SOUTHERN CATFISH STEW



Southern Catfish Stew image

From John Edge's "A Gracious Plenty: Recipes and Recollections from the American South" Serve with cornbread.

Provided by bengi

Categories     Catfish

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb catfish fillet
3 slices bacon, chopped
1 cup chopped onion
1/2 cup chopped green bell pepper
1 (28 ounce) can tomatoes
2 cups peeled and diced potatoes
1 cup water
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme

Steps:

  • Wash the catfish fillets and cut them into 1-inch pieces; set aside.
  • Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
  • Add the remaining ingredients and bring to a simmer.
  • Cook, covered, for 30 minutes.
  • Add the fish and cook for another 20 minutes.
  • Correct the seasonings if necessary and serve hot with cornbread.

CATFISH STEW



Catfish Stew image

Classic Southern catfish stew recipe with potatoes, stewed tomatoes and fatback or bacon.

Provided by Mandy Rivers | South Your Mouth

Time 45m

Number Of Ingredients 12

1/2 lb thick-cut bacon or fatback, cut into 1/2-inch pieces
1 medium onion, finely diced
1/2 cup finely diced celery
1 14-ounce can petite diced tomatoes, undrained
3 tablespoons ketchup
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
3 medium potatoes, peeled and diced
1 lb catfish fillets OR 1.5-2 lbs whole, dressed catfish

Steps:

  • Brown bacon or fatback in a Dutch oven or soup pot over medium-high heat until crisp. Add onions and celery then sauté until onions are tender (3-5 minutes).
  • Add tomatoes, ketchup, worcestershire, seasonings and potatoes then stir well. Add water to the pot until potatoes are just submerged.
  • Bring pot to a boil then reduce heat to medium-low, cover and cook for 20-30 minutes or until potatoes are tender.
  • Directions for using catfish fillets: Add catfish, cover then continue cooking for 10 minutes. Proceed to Step 5.
  • Directions for using whole, dressed catfish: Add whole, dressed catfish, cover then continue cooking for 15 minutes or until catfish is cooked through. Remove catfish from the pot then remove the cooked fish from the bones and skin. Discard bones and skin. Add cooked catfish back to the stew then gently stir. Proceed to next step.
  • Taste for seasoning then add salt and pepper if desired. Remove from heat, cover then allow stew to rest for 15-20 minutes before serving.

SOUTHERN SALMON STEW



Southern Salmon Stew image

Southern salmon stew is the perfect comfort food for your family that includes your favorite fish! It's overflowing with savory flavors and only takes ten teeny tiny minutes to whip up!

Provided by Alison Wood

Categories     Main Dish

Time 10m

Number Of Ingredients 9

2 quarts milk, (whole or evaporated)
3 5 oz. cans salmon, (boneless, skinless)
4 tbsp butter
8 tbsps. bacon, (crumbled,optional)
2 tablespoons Italian seasoning
2 cups cooked potatoes, (diced, optional)
2 cups croutons, (optional)
1/2 teaspoon ground peppercorn or black pepper
salt to taste

Steps:

  • Heat salmon, milk and butter on medium-low heat for three minutes and stir.
  • Add seasonings and optional potatoes, if desired.
  • Cook additional 7 minutes and serve.
  • Top with crumbled bacon and croutons, if desired.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

FISH STEW SOUTHERN STYLE



Fish Stew Southern Style image

Make and share this Fish Stew Southern Style recipe from Food.com.

Provided by southern chef in lo

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup sliced onion
2 tablespoons vegetable oil
1 (28 ounce) can peeled whole tomatoes, cut into bite size pieces
1/2 cup tomato ketchup
Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
1/8 teaspoon hot pepper sauce
1 lb fish fillet, cut into bite size pieces
hot cooked rice

Steps:

  • In a large sauce pan, sauté onions in oil until tender. Stir in tomatoes, ketchup, Worcestershire sauce, sugar, salt, pepper, bay leaves, and hot pepper sauce.
  • Simmer uncovered 30 minutes stirring occasionally.
  • Add the fish and simmer uncovered 10 to 15 more minutes or until the fish turns opaque and just flakes when tested with a fork.
  • Remove the bay leaves. Thicken the soup with equal parts of flour and water if you desire it thicker. Serve in soup bowls or over rice.

FISH STEW



Fish Stew image

Provided by Food Network

Categories     main-dish

Yield 4 main-course servings

Number Of Ingredients 17

1 1/2 pounds redfish fillets or other firm white fish, such as snapper, drum, or grouper
1 tablespoon plus 1 teaspoon Rustic Rub
1/3 cup vegetable oil
1/3 cup flour
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped bell peppers
2 mild green chilies or banana peppers, sliced lengthwise in half and seeded
2 bay leaves
1 tablespoon minced garlic
2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
1 cup water
1 3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup chopped green onions
2 tablespoons chopped parsley

Steps:

  • Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the rub. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon rub. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.

OLD TIMEY FISH STEW



Old Timey Fish Stew image

I don't know where this recipe orginated, but I do know that my daddy used to make it outside in a great big cast iron pot outside on a fire. We grew up eating this and my mother would make it the same way as Daddy did. And she couldn't really cook! lol! Hope y'all enjoy it!

Provided by Penny Hawkins

Categories     Seafood

Time 1h30m

Number Of Ingredients 8

1 lb smokey bacon, low salt
5 lb peeled and diced potatoes, red or white, is fine
1 pkg large eggs, a dozen preferable
2 large yellow onions, chopped
2 5 pound pkg fresh or frozen fish fillets, if you have fresh,by all means use them
hot sauce to taste
salt and pepper to taste
2 large cans tomato paste

Steps:

  • 1. In a large stock pot, cook bacon until done, remove to plate, keep warm.
  • 2. Add onions, cook until soft about 5 minutes.
  • 3. Crumble up your bacon,and return to the pot, add potatoes, fish fillets, and enough water to cover.
  • 4. Cook over medium heat until potatoes and fish are almost done.
  • 5. Add the 2 cans of tomato paste and stir well. Be careful not to stir the stew too much or else the fish will break apart. Lower the heat to a simmer.
  • 6. Add hot sauce to taste or to your liking. Add salt and black pepper to taste.
  • 7. Crack the eggs whole one at a time into the stew,let them poach. Be careful as you stir them. Let the eggs cook until they are firm. Taste your broth and adjust your seasonings if needed.
  • 8. Turn off the heat. Let sit for about 15 minutes. Serve and enjoy!

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