Pine bark stew

Yield: 1 Servings

Measure Ingredient
2 pounds Grouper fillets
6 \N 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 \N Catsup, bottle
½ cup Chili sauce
½ teaspoon Pepper
½ teaspoon Thyme
½ teaspoon Basil

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

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