Pine Bark Stew - Catfish Stew |
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Prep Time: 15 Minutes Cook Time: 195 Minutes |
Ready In: 210 Minutes Servings: 12 |
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This stew is so named because it was prepared on the bank of the river where the fish were caught and pine bark is used to build a quick fire. The stew is also sometimes served on large smooth pieces of pine bark. A food processor makes quick work of the mincing (the original recipe calls for forcing the vegetables through a food mill or grinder). From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1/2 lb sliced bacon |
5 lbs potatoes, minced |
4 cups tomatoes, cooked and minced (canned is fine) |
2 lbs onions, minced |
2 quarts water |
3 lbs catfish, skinned and cleaned |
1 cup ketchup |
salt and pepper, to taste |
Directions:
1. Fry bacon until crisp in a large kettle.
2. Add vegetables and water to bacon; simmer for 3 hours, stirring frequently.
3. Add catfish and continue simmering for an additional 30 minutes.
4. Just before serving, stir in ketchup and adjust seasonings.
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