Eastern North Carolina Fish Stew

Name: Eastern North Carolina Fish Stew
Yield: Serves 8
Cuisine: Southern
Ingredients: 6 slices, thick-cut bacon, cut into 1/2-inch-wide strips; 2 , onions, halved and sliced thin; , Salt; 1/2 teaspoon, red pepper flakes; 6 cups, water; 1 , (6-ounce) can tomato paste; 1 pound, red potatoes, unpeeled, sliced 1/4 inch thick; 1 , bay leaf; 1 teaspoon, Tabasco sauce, plus extra for serving; 2 pounds, skinless white fish fillets, 1 to 1 1/2 inches thick, cut into 2-inch chunks; 8 , large eggs

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Appears in Cook's Country October/November 2016, Cook's Country TV

Locals have loved this hearty, bacon-infused Sunday stew for decades. Time to take it outside the Tar Heel State.

SERVES8

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Locals have loved this hearty, tomatoey, bacon-infused stew for decades; read about our experience here. For our version, we staggered the cooking of the onions and potatoes instead of dumping them both in at once. In a handful of tests we ...

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