Fish Stew

Fish Stew

6
RAINLOVER1 0

"This is an easy fish stew popular in Eastern North Carolina that goes especially well with cornbread. The cracked egg over the top and the tomato soup are optional, but sure delicious in this stew!"

Ingredients

45 m servings 339 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Place undrained mackerel, tomato soup (if using), potatoes, onion, and red pepper flakes in a medium stock pot. Add just enough water to cover.
  2. Bring to a boil over medium-high heat, reduce to a simmer, and cook 30 minutes, or until potatoes are tender.
  3. Break the egg over the stew, if desired, and serve.
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Reviews

6
  1. 6 Ratings

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I live in Eastern Carolina and many elements that are traditional are missing and affect the flavor. Bacon is a must and true fish stew is actually a stoup that is layered and simmered very slo...

Oh, I like this! It is just what I was hoping for. I made it exactly per recipe *except* I did not have non-condensed tomato soup so subbed regular condensed tomato soup. I will definitely keep ...

I,too, think a few suggestions are in order. Pond-raised catfish for a start. Then, layer seasoned fish, onions, sweet peppers, minced garlic, plain flour, crushed tomatoes, and water. Cook o...