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Fish Stew

Fish Stew

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
RAINLOVER1

RAINLOVER1

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!

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ELIZABETH MELVIN
25

ELIZABETH MELVIN

8/25/2010

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 slowly for a few hours not a few minutes. Trust me. I've lived near the coast all my life

Drae
18

Drae

10/7/2010

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 this around for days such as today (cold and rainy) and perfect for when I don't have a lot of time, energy or fresh groceries. I might serve this with jalapeno cornbread or hushpuppies. It is very good as given, but would also be good to throw in whatever is on hand. Thanks! Just what I was looking for. Okay, I had to come back and change this to 5 stars. It is even so much better the second night! The flavors have blended and it just bloomed -- became a serious contender! I also wanted to mention that at first I put only 1/2 teaspoon red pepper but I do like *medium* hot and there just wasn't any heat the first night, even though I added several grinds of black pepper too. The second night, I added another 1/2 teaspoon of red pepper and it was perfect for *medium* hot - so next time I will start with 1 teaspoon. Also, tonight I wanted a little green veggie so chunked in a can of okra in tomatoes. It was sooooooo good! This went from being something I like and can use to a favorite, one I'll make sure I keep some canned mackeral on hand for. Thanks for sharing this simple recipe. Oh, I also added another egg tonight. Wonderful. Next time if I have only the condensed tomato soup I'll probably sub a can of seasoned diced tomato. Enjoy! I'm now adding fresh sliced carrot or...

cher
10

cher

10/19/2010

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 over medium heat for 5-6 min. Turn the fire to simmer and shake the pot--do not stir. Simmer to 20 min. Garnish with chopped green onion tops. Serve over cooked rice.

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