Fish Stew

This is an easy fish stew popular in Eastern North Carolina that goes especially well with cornbread. The cracked egg over the top and the tomato soup are optional, but sure delicious in this stew!

Step: 1

Place undrained mackerel, tomato soup (if using), potatoes, onion, and red pepper flakes in a medium stock pot. Add just enough water to cover.

Step: 2

Bring to a boil over medium-high heat, reduce to a simmer, and cook 30 minutes, or until potatoes are tender.

Step: 3

Break the egg over the stew, if desired, and serve.

Per Serving: 339 calories; protein 27.2g; carbohydrates 40.9g; fat 7.3g; cholesterol 117.9mg; sodium 393.7mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.