Rock Fish Stew Recipe -

Rock Fish Stew Recipe

Years ago, Carolyn Roberson at Roberson's Marina on Gardner's Creek gave me this recipe. She told me that you can make it with most any fish you have, even shrimp or crabmeat.

Prep Time30

Cook Time30

Total Time1

Servings: servings

Calories: 2424kcal

Author: Chloe Tuttle

Ingredients

1 quart water approximately
3 bunches green onions tops and bottoms chopped (reserve 1 cup tops)
2 large sweet onions peeled and sliced
4 hot red peppers about an inch in length crushed (like Thai hot)
1 pound bacon fried & crumbled, reserve drippings; set bacon aside
½ pound skinned fat back cut into cubes and fried, reserve drippings
5 baking potatoes peeled and diced
5 cups rock fish cut into bite-size pieces (approximately 3 pounds)
10 boiled eggs peeled and diced
Salt and Pepper to taste

Instructions

Put water, chopped green onions, sliced onions, red peppers, bacon drippings, fatback and drippings in a large stew pot. Cook uncovered over medium heat until onions dissolve, about 30 minutes.
Add potatoes to the pot. Layer the fish on top of potatoes. Do not stir. Carolyn put a layer of corn meal dumplings on top of the potatoes. For Dumpling recipe, click here.
Cook until potatoes are tender and fish is flaky, about 20-30 minutes. You might want to shake the pot, but do not stir.
When pot contents are done, remove from heat. Combine boiled eggs, bacon, reserved green onion tops, salt and pepper. Pour evenly over contents of pot. Let stand, covered, for 30 minutes. When serving, gently spoon out in sections because the stew will be in layers.
The amount of water to add to the pot is a matter of judgment. Make sure the water does not boil out because the stew will burn. Also, gently shake the pot from time to time to make sure it is not sticking. But do not stir!

Nutrition