There are some dishes that just transport you, and for me, a bowl of NC Old-Fashioned Fish Stew does exactly that. This isn’t your average quick weeknight meal; it’s a deeply comforting, incredibly flavorful stew that tells a story of coastal traditions and simple, hearty ingredients. With flaky fish, tender potatoes, sweet onions, and a rich, tomato-based broth, all finished with perfectly poached eggs and crispy bacon, this stew is a testament to the magic of slow-cooked Southern goodness. It’s a true taste of North Carolina, perfect for a gathering or a cozy evening at home.
Why I Love This Recipe
This recipe holds a special place in my heart because it reminds me of the kind of honest, delicious food that truly nourishes. What I love most about this NC Old-Fashioned Fish Stew is its unique layering technique – no stirring required during cooking! This simple method ensures the fish remains beautifully intact, while the potatoes absorb all the incredible flavors from the bacon fat and seasonings. The addition of poached eggs at the end is a brilliant touch, adding an extra layer of richness and texture. It’s a humble dish that delivers big on comfort and flavor, and it’s surprisingly straightforward to make despite its impressive depth.
List of Ingredients
To make this authentic NC Old-Fashioned Fish Stew, here’s what you’ll need:
- ½ pound thick cut bacon, cut into 1-inch pieces
- 3 pounds white potatoes, peeled and cut into 1-inch pieces (about 8 cups)
- 2 pounds yellow onions, chopped (about 7 cups)
- 3 pounds firm white fish such as rockfish, red drum, or sheepshead fillets, sliced into about 3-inch pieces
- 1 (10 ¾ ounce) can condensed tomato soup
- 2 cans tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Old Bay Seasoning
- Pinch red pepper flakes
- 5 cups water (approximately)
- 6 large eggs
Swaps and Notes
- Fish Choice: The key is to use a firm, white fish that won’t fall apart easily during cooking. Cod, snapper, grouper, or even halibut would be good alternatives if rockfish, red drum, or sheepshead aren’t available.
- Bacon: Thick-cut bacon renders more fat, which is essential for building the flavor base of this stew. You can use less if you prefer, but don’t omit it entirely.
- Onions: Yellow onions provide the best balance of sweetness and savory flavor. Ensure they are chopped to a consistent size for even cooking.
- Potatoes: White potatoes hold their shape well. You can use Yukon Golds for a slightly creamier texture, but avoid starchy potatoes like Russets that might disintegrate.
- Seasoning: Old Bay Seasoning is a classic Southern seafood seasoning and is crucial for the authentic flavor of this stew. Adjust the red pepper flakes to your preferred level of heat.
- Tomato Products: The combination of condensed tomato soup and tomato paste creates a rich, concentrated tomato base.
- Optional Addition: As noted, adding a can or two of stewed tomatoes (drained or undrained, depending on how chunky you like it) can add more tomato depth and texture.
List of Steps for the Recipe
Follow these steps to create your hearty and flavorful NC Old-Fashioned Fish Stew:
- Cook the Bacon: In an 8 to 10-quart Dutch oven or heavy pot (a 10-quart is recommended for space), cook the thick-cut bacon over medium heat for about 8 to 10 minutes, stirring frequently, until it’s wonderfully crisp. Turn off the heat, remove the crispy bacon with a slotted spoon, and place it on a plate lined with paper towels to drain. Set the bacon aside for later, but leave the rendered bacon fat in the pot. This fat is key for flavor!
- Layer the Ingredients (No Stirring!): Carefully add the potatoes, then the onions, and finally the fish fillets in distinct layers directly over the bacon fat in the pot. Do not stir these layers.
- Add Tomato Base: Pour the condensed tomato soup evenly over the layers. Then, dollop the tomato paste over the soup layer.
- Season the Stew: Sprinkle the salt, black pepper, Old Bay Seasoning, and a pinch of red pepper flakes evenly over the top of the layers.
- Add Water (No Stirring!): Gently pour in just enough water to cover all the ingredients. This will be approximately 5 cups, but adjust as needed. Again, do not stir at this stage; maintaining the layers is important.
- Bring to a Boil: Place the pot over medium-high heat and bring the stew to a rolling boil.
- Simmer and Cook: Once boiling, reduce the heat to maintain a gentle boil or high simmer (this will likely be medium to medium-low heat). Cover the pot with a lid and cook for 20 minutes, or until the potatoes are fork-tender but not mushy, and the fish is fully cooked through and flakes easily.
- Add the Eggs: While the stew is still at a gentle boil/simmer, carefully break each of the 6 large eggs one at a time directly into the stew, placing them in a single layer on top. Discard the shells. Cook for about 5 minutes, or until the eggs are fully cooked to your preference (the yolks will set). Note that the eggs will naturally break up into chunks as they cook in the stew.
- Final Seasoning: Taste the stew and season with additional salt, pepper, Old Bay Seasoning, and/or red pepper, if desired.
- Serve: Return the reserved crispy bacon to the stew or serve individual bowls topped with the bacon pieces. Serve hot and enjoy!
Tips for Success
- The “No Stir” Rule: This is the most crucial tip! Resisting the urge to stir helps keep the fish from breaking up and ensures the layers cook evenly, allowing the flavors to meld beautifully.
- Dutch Oven Size: Using an 8 to 10-quart Dutch oven or heavy pot is recommended to ensure there’s enough space for all the ingredients without overcrowding, especially if you’re making the full recipe.
- Quality Fish: Starting with good quality, fresh, firm white fish makes a huge difference in the final taste and texture of the stew.
- Adjust Water: The 5 cups of water is an approximation. The goal is to just cover the ingredients, so adjust slightly based on the size of your pot and the exact amount of ingredients.
- Crispy Bacon: Don’t rush the bacon cooking process. Get it nice and crisp, as that texture contrast is fantastic when added back to the stew.
Serving Suggestions and Pairings
This NC Old-Fashioned Fish Stew is a hearty meal in itself, but it truly shines with a few simple accompaniments. A side of hot, buttered cornbread is absolutely essential for soaking up the rich broth. Crusty bread or hushpuppies would also be fantastic. For a beverage, a crisp, cold beer, sweet iced tea, or even a simple glass of water would be perfect.
Storage and Leftover Tips
Leftover NC Old-Fashioned Fish Stew can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Be mindful not to break up the fish and egg chunks too much. Freezing is generally not recommended for this stew due to the potatoes becoming mealy and the fish and eggs changing texture upon thawing.
More Recipes You Will Love
If you enjoyed the comforting, rustic flavors of this Southern fish stew, you’ll love these other hearty and delicious recipes:
- For another fantastic Southern comfort food, be sure to try my recipe for This Cajun Chicken Sausage Gumbo Is My Favorite Bowl Of Southern Comfort.
- If you’re looking for a quick and flavorful skillet meal with Southern flair, check out This Tomato Skillet With Okra And Sausage Is My Favorite Quick Dinner Packed With Southern Flavor.
- For a classic and universally loved comfort dish, you can’t go wrong with my Classic Spaghetti Recipe With Homemade Sauce.
- If you’re a fan of convenient, crowd-pleasing dinners, my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is a fantastic choice.
- And for another cozy, satisfying meal that’s perfect for feeding a family, explore These Chicken Enchiladas Are My Go-To For Cozy Crowd-Pleasing Dinners.
Final Thoughts
This NC Old-Fashioned Fish Stew is more than just a recipe; it’s a taste of tradition, a warm hug in a bowl, and a truly satisfying meal. Its unique layering method makes it surprisingly easy to achieve deep, rich flavors and tender ingredients without constant fuss. Give it a try, and I guarantee you’ll add this classic to your comfort food repertoire.
What are your favorite regional comfort foods? I’d love to hear about them in the comments below! And don’t forget to follow Chef Maniac for more delicious recipes inspired by kitchens everywhere.
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