On cold nights, we like to make this quick, simple recipe from publisher, Fred Thompson’s Big Book of Fish and Shellfish. It is very “Low Country,” meaning a bit spicy and tomato based. We also serve this recipe for Super Bowl parties because it holds well in a crock-pot and folks just love the change of pace from wings and chili. Any flat or small fish fillets will work.
Ingredients
SERVINGS: 8-12 Serving(s)
- 8 ounces bacon, diced
- 1 cup chopped onions
- 5 cups water
- 3 pounds flounder fillets, or other flat fish in season
- 2 tablespoons Worcestershire sauce
- 1 tablespoon celery salt
- 1 teaspoon hot sauce
- Freshly ground black pepper
- 2 cups ketchup
- One 8-ounce can tomato paste
- 4 to 6 cups cooked rice
Instructions
Fry the bacon until browned in a medium skillet. Remove it from the pan and drain on paper towels. Add the onions to the bacon drippings and cook until they are lightly brown. Reserve.
In a large soup pot, bring the water to a boil. Stir in the onions, drippings, bacon, fish, Worcestershire, celery salt, hot sauce, and pepper. Reduce the heat to a simmer. Cook until the fish begins to fall apart, about 10 minutes.
Stir in the ketchup and tomato paste. Simmer the stew for 2 hours, or until thickened. Serve it over rice.
Note: For a more soup-like result, cut the simmering time to 1 hour.
Adapted from The Big Book of Fish and Shellfish by Fred Thompson.
