Old-Fashioned Fish Stew: A Hearty Tradition Revived

Photo byAngie Bright

When the cooler months roll in, nothing brings comfort like a bowl of old-fashioned fish stew. This classic dish, steeped in tradition, is beloved across the southeastern United States, particularly in North Carolina. It’s the kind of hearty, warm meal that brings families together and makes everyone feel at home. NC Old-Fashioned Fish Stew isn’t just food – it’s an experience of Southern heritage, where every bite carries the taste of local ingredients and time-honored cooking techniques.

This fish stew is packed with flavors that speak to its coastal origins. The star of the dish is the fresh, firm fish – usually rockfish, red drum, or sheepshead – combined with layers of tender potatoes and onions. The bacon adds a smoky richness, while Old Bay Seasoning and a pinch of red pepper provide just the right amount of heat. To top it all off, whole eggs are cooked directly in the stew, creating a unique texture and flavor.

The result is a warm, satisfying stew that perfectly blends the flavors of the sea and the earth. Whether it’s served for a special occasion or as a hearty weeknight meal, this NC Old-Fashioned Fish Stew offers a true taste of Southern comfort.

Recipe: NC Old-Fashioned Fish Stew

Ingredients:

• ½ pound thick cut bacon, cut into 1-inch pieces
• 3 pounds white potatoes, peeled and cut into 1-inch pieces (about 8 cups)
• 2 pounds yellow onions, chopped (about 7 cups)
• 3 pounds firm fish (such as rockfish, red drum, or sheepshead filets), sliced into 3-inch pieces
• 1 (10 ¾ ounce) can condensed tomato soup
• 2 cans tomato paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons Old Bay Seasoning
• Pinch of red pepper
• 5 cups water (approximately)
• 6 large eggs

Instructions:

1. Cook Bacon: In an 8 to 10-quart Dutch oven or heavy pot, cook the bacon over medium heat until it’s crisp, about 8 to 10 minutes. Stir frequently. Once done, remove the bacon and set it aside on a plate lined with paper towels. Leave the bacon fat in the pot.
2. Layer Ingredients: In the same pot, layer the potatoes, onions, and fish, in that order. Avoid stirring to keep the layers intact. Pour in the tomato paste and condensed tomato soup.
3. Seasoning and Water: Sprinkle salt, pepper, Old Bay Seasoning, and a pinch of red pepper over the layers. Add just enough water to cover everything, which should be about 5 cups. Again, do not stir.
4. Cooking: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium or medium-low to maintain a gentle boil. Cover the pot and cook for about 20 minutes, or until the potatoes are tender and the fish is fully cooked.
5. Add Eggs: With the stew gently boiling, carefully crack the eggs one at a time into the pot, placing them on top of the stew. Let them cook until they are firm, which should take about 5 minutes. As they cook, the eggs will break up into smaller chunks.
6. Final Seasoning: Taste and adjust the seasoning with additional salt, pepper, Old Bay, or red pepper if desired. Return the reserved bacon to the stew or sprinkle it on top when serving.

The Tradition Continues

NC Old-Fashioned Fish Stew is more than just a meal; it’s a dish that connects people to the past, honoring a rich coastal tradition. Whether you’re enjoying it with family or introducing friends to its unique flavors, this stew is sure to satisfy. Serve it with a side of crusty bread to soak up the rich broth, and savor the flavors of the sea, bacon, and hearty vegetables in every bite. It’s a reminder that sometimes the simplest dishes are the ones that leave the greatest impression.

Here are a few reliable sources for the NC Old-Fashioned Fish Stew recipe, which you can refer to for variations and more detailed instructions:

1. The Blond Cook provides a simple take on the Eastern North Carolina fish stew with layers of potatoes, onions, and fish, topped off with eggs and bacon for extra richness​The Blond Cook.
2. Hummingbird Thyme explains the step-by-step process of making this stew, emphasizing the importance of layering and not stirring the pot to maintain the integrity of the fish chunks​Hummingbird Thyme.
3. North Carolina Field and Family shares a more traditional version of the recipe, often used in community events, and highlights variations that may include fish heads, garlic, and other ingredients​North Carolina Field and Family.
4. Outer Banks Recipes offers a simplified version of this classic, recommending rockfish or striped bass and emphasizing the addition of eggs as a protein boost​Outer Banks Recipes.
5. Coastal Review explores the cultural background of the dish and its many variations, from smoked turkey necks to more creative takes involving cornmeal dumplings​Coastal Review.

These resources provide both traditional and slightly modernized takes on the NC Old-Fashioned Fish Stew, reflecting the versatility of this beloved coastal dish.