Eastern North Carolina Fish Stew
Locals have loved this hearty, bacon-infused Sunday stew for decades. Time to take it outside the Tar Heel State.
Gather Your Ingredients
Key Equipment
Before You Begin
Any mild, firm-fleshed whitefish, such as bass, rockfish, cod, hake, haddock, or halibut, will work well in this stew. Our favorite bacons are Farmland Thick Sliced Bacon and Plumrose Premium Thick Sliced Bacon. Serve this rustic stew with soft white sandwich bread or saltines.
Instructions
1.
Cook bacon in Dutch oven over medium heat until crispy, 9 to 11 minutes, stirring occasionally. Add onions, 1 1/2 teaspoons salt, and pepper flakes and cook until onions begin to soften, about 5 minutes.
2.
Stir in water and tomato paste, scraping up any browned bits. Add potatoes and bay leaf. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook at vigorous simmer for 10 minutes.
3.
Reduce heat to medium-low and stir in Tabasco. Nestle fish into stew but do not stir. Crack eggs into stew, spacing them evenly. Cover and cook until eggs are just set, 17 to 22 minutes. Season with salt to taste. Serve, passing extra Tabasco separately.
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