Pine bark stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Grouper fillets |
| 6 | Bacon slices, cut small | |
| 1 | cup | Onion, finely chopped |
| 3 | cups | Potatoes, diced |
| 24 | ounces | Tomatoes, can |
| 2 | teaspoons | Salt |
| ¼ | pounds | Butter |
| 2 | tablespoons | Worcestershire sauce |
| ½ | Catsup, bottle | |
| ½ | cup | Chili sauce |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Basil |
Directions
Fry bacon down in a black iron pot. Remove and set aside. Add onion and fry until tender. Add hot water to depth of 2 inches. Place a layer of fish fillet then a layer of potatoes and onions. Layer as necessary to meet the need. Salt well, bring to a boil, cover and let simmer for 30-45 minutes. Melt butter in a saucepan, ladle some juice from stew and add Worcestershire, catsup, chili sauce, pepper and herbs. Simmer slowly. When stew is done, serve stew in bowls with sauce poured over. Alternate: Add sauce ingredients to primary pot.
Alternate: Leave out chili sauce and butter. Recipe date: 01/15/63