"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Fish Stew Recipe

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This recipe for Fish Stew, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irma Woods
Added: Friday, August 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One Can of Mackerel or (Filets of fresh Fish)
Potatoes - 8-10
Onions - 1 lg.
Bacon - 8 oz.
Eggs
Large Pot
Frying Pan
Salt
Pepper
Red Pepper

Directions:
Directions:
Fry Bacon until crispy - cut up and pour Bacon and what drippings you have into pot of boiling Water. Cut up 8 to 10 Potatoes, and Onion (diced or cubed). Season to taste with Salt and Pepper. Add Red Pepper to taste. Cook until Potatoes and Onions are done. If you are cooking with fresh Fish put Fish in with Potatoes to start with. If you are cooking with canned Fish put canned Fish in last because it is already cooked. Break Eggs in separate bowl (one at a time) keep whole - pour Eggs in pot (one at a time) spreading them equally over the top of the stew - cook until the Egg Yolks are done. Serve with Light bread (loaf bread) store brought bread - this is the way we Southerners eat it.

Number Of Servings:
Number Of Servings:
6 to 8 people
Preparation Time:
Preparation Time:
30 to 40 minutes tops
Personal Notes:
Personal Notes:
Both my Grandparents had 12 children - we were raised in tight times - we cooked the Fish Stews in big pots outside in the yard at family gatherings - one member brought Potatoes, one brought the Fish, one brought the Bread, another Onions, another the Bacon - this way no burden was put on anyone and we could all get together and it was a great meal - the men cooked and talked about the fire and the women fixed desserts to go with the meal and we children ran and played - it was great you just throwed in the pot what you had and let it simmer and it came out great!

 

 

 

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