Southern stew (South Carolina) made with potatoes, tomatoes, and catfish...recipe from "Real Stew" one of my favorite cookbooks. I haven't tried this one yet.

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Name: Pine Bark Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Southern
Ingredients: 2 1/2 lbs boiling potatoes peeled; 2 cups fresh or canned crushed tomatoes; 1 lb yellow onions cut into chunks; 1/4 lb thickly sliced bacon cut into 1/2-inch pieces; 1 tbs Worcestershire sauce; 1/2 tsp cayenne pepper; 1 tbs plus 1 tsp salt; 1 1/2 tsp freshly ground black pepper; 1 1/2 lbs catfish fillets each cut into halves or thirds

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INGREDIENTS

2 1/2 lbs boiling potatoes ; peeled
2 cups fresh or canned crushed tomatoes
1 lb yellow onions ; cut into chunks
1/4 lb thickly sliced bacon ; cut into 1/2-inch pieces
1 tbs Worcestershire sauce
1/2 tsp cayenne pepper
1 tbs plus 1 tsp salt
1 1/2 tsp freshly ground black pepper
1 1/2 lbs catfish fillets ; each cut into halves or thirds

Servings

INSTRUCTIONS

Put the potatoes, tomatoes, and onions in a food processor and process until mushy, but with miniscule chunks. Do this in batches if you must.

Stir in the ketchup, Worcestershire, cayenne, salt, and black pepper. Add the catfish and continue to simmer until the fish is cooked through, about 30 minutes. Correct the seasonings and serve.

NOTES

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Pine Bark Stew

2 1/2 lbs boiling potatoes peeled
2 cups fresh or canned crushed tomatoes
1 lb yellow onions cut into chunks
1/4 lb thickly sliced bacon cut into 1/2-inch pieces
1 tbs Worcestershire sauce
1/2 tsp cayenne pepper
1 tbs plus 1 tsp salt
1 1/2 tsp freshly ground black pepper
1 1/2 lbs catfish fillets each cut into halves or thirds

Put the potatoes, tomatoes, and onions in a food processor and process until mushy, but with miniscule chunks. Do this in batches if you must.

In a large cast-iron stew pot or Dutch oven, cook the bacon over medium-high heat until crisp, stirring about 5 minutes. Add the vegetable mixture and water, and heat to a point where the broth begins to bubble. Reduce the heat to low and simmer, using a heat diffuser if necessary, until the potato chunks are very soft, about 3 hours, stirring frequently.
Stir in the ketchup, Worcestershire, cayenne, salt, and black pepper. Add the catfish and continue to simmer until the fish is cooked through, about 30 minutes. Correct the seasonings and serve.

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Nutrition

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Serving Size: 1 Serving (601g)
Recipe Makes: 4 Servings

Calories: 499
Calories from Fat: 120 (24%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 2.8g
Cholesterol 79.9mg		25 %
Sodium 153.8mg		5 %
Potassium 1916.1mg		50 %
Total Carbohydrate 61.6g		18 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 53.1g
Protein 33.5g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 499

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