Step into the comforting world of Southern coastal cooking with this incredible NC Old Fashioned Fish Stew! This isn’t just a stew; it’s a beloved North Carolina tradition, featuring tender fish, hearty potatoes, sweet onions, and a rich, savory tomato broth, all simmered with the irresistible flavor of bacon and Old Bay, and finished with perfectly cooked eggs. It’s a deeply flavorful and satisfying one-pot meal that’s perfect for a crowd or a cozy family dinner.
Why I Love This Recipe
This NC Old Fashioned Fish Stew is a true taste of home, and I absolutely adore it for its unapologetic simplicity and incredible depth of flavor! What I love most is the way it embraces classic Southern cooking techniques, starting with rendering thick-cut bacon for a smoky fat base that infuses the entire stew. The layering of potatoes, onions, and firm fish without stirring ensures the fish remains tender and flaky. The rich tomato base, seasoned generously with Old Bayand a hint of red pepper, creates a wonderfully savory and slightly spicy broth that soaks into everything. And those eggs, cooked right in the stew, add a unique, comforting touch. It’s a hearty, wholesome meal that feels incredibly authentic and satisfying, making it a staple for coastal-inspired comfort food.
Ingredients
Here’s what you’ll need to create this delicious NC Old Fashioned Fish Stew:
- 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 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 (6 oz each) tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Old Bay Seasoning
- Pinch red pepper flakes (about 1/8 to 1/4 teaspoon, adjust to taste)
- 5 cups water, approximately (enough to cover ingredients)
- 6 large eggs
Swaps and Notes
- Fish: Firm, white-fleshed fish is best for this stew as it holds its shape during simmering. Rockfish (striped bass), red drum, or sheepshead are traditional. Cod, snapper, or even firm tilapia can be used as alternatives.
- Bacon: Thick-cut bacon provides plenty of flavorful fat. You can use less bacon or drain more fat if preferred, but the fat is key for flavor.
- Potatoes: White potatoes (like Russet or Yukon Gold) cut into 1-inch pieces are ideal.
- Yellow Onions: Sweet yellow onions are preferred for their mildness and ability to soften beautifully.
- Condensed Tomato Soup & Tomato Paste: This combination creates the classic rich, tomatoey base.
- Old Bay Seasoning: This iconic seasoning is crucial for authentic flavor. Don’t omit it!
- Red Pepper Flakes: Adds a subtle warmth and traditional Southern kick. Adjust to your spice preference.
- Water: Use just enough water to cover the ingredients. This helps create a concentrated, flavorful broth.
- Eggs: Large eggs are traditional, cooked directly in the stew. They will break up into chunks.
- Optional Stewed Tomatoes: Adding a can or two of stewed tomatoes can provide extra texture and tomato flavor, as noted in the original recipe.
Instructions
Let’s get this delicious NC Old Fashioned Fish Stew simmering!
- Cook Bacon: In an 8 to 10-quart Dutch oven or heavy pot (a 10-quart is recommended for ample space), cook the ½ pound thick-cut bacon pieces over medium heat for about 8 to 10 minutes, stirring frequently, until they are crisp. Turn off the heat. Remove the cooked bacon with a slotted spoon and place it on a plate lined with paper towels to drain. Set the crispy bacon aside for garnish or to mix in at the end. Leave the rendered bacon fat in the pot.
- Layer Ingredients (No Stirring!): In the pot, directly over the bacon fat, add the ingredients in specific layers (do not stir at this point to prevent breaking up the fish):
- First, add the 3 pounds peeled and cut white potatoes evenly.
- Next, add the 2 pounds chopped yellow onions evenly over the potatoes.
- Finally, arrange the 3 pounds of firm fish fillets, sliced into about 3-inch pieces, on top of the onions.
- Add Liquids & Seasonings (No Stirring!): Pour the 1 (10 ¾ ounce) can condensed tomato soup and 2 cans tomato paste evenly over the layered ingredients. Sprinkle the 1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons Old Bay Seasoning, and a pinch of red pepper flakes over the top. Add just enough water to completely cover all the ingredients (approximately 5 cups, but adjust as needed). Do not stir the contents of the pot.
- Boil & Simmer: Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to maintain a gentle boil or high simmer (medium to medium-low heat). Cover the pot and cook for 20 minutes, or until the potatoes are fork-tender (but still holding their shape) and the fish is fully cooked and opaque.
- Add Eggs: Next, while the stew is still at a gentle boil, crack the 6 large eggs one at a time and carefully drop the raw eggs directly into the stew in a single layer on top. Cook until the eggs are fully cooked to your liking, about 5 minutes. The eggs will naturally break up into chunks while they’re cooking.
- Final Seasoning & Serve: Season the stew with additional salt, black pepper, Old Bay Seasoning, and/or red pepper flakes, if desired, to taste. Return the reserved crispy bacon to the stew, or serve it topped with the bacon bits. Serve hot.
Tips for Success
- Do NOT Stir While Cooking: This is a crucial instruction. Stirring will cause the fish and potatoes to break apart into a mush. The layering and simmering method ensures even cooking without agitation.
- Fish Type Matters: Use a firm-fleshed white fish that will hold its shape during simmering.
- Bacon Fat is Flavor: Don’t drain all the bacon fat. It adds a crucial layer of flavor to the stew.
- Cover the Ingredients with Water: Ensure just enough water to cover, as too much will dilute the flavor.
- Pot Size: An 8-10 quart Dutch oven is ideal to accommodate the layers.
- Check Potatoes for Doneness: Potatoes are the best indicator of doneness. They should be tender but not disintegrating.
- Taste and Adjust: As with many traditional recipes, final seasoning is to taste.
Serving Suggestions and Pairings
This NC Old Fashioned Fish Stew is a complete and incredibly satisfying meal on its own, but it pairs wonderfully with:
- Cornbread: A classic Southern staple, perfect for soaking up the savory broth.
- Hushpuppies: Another traditional coastal accompaniment.
- Coleslaw: A cool, crisp coleslaw provides a refreshing contrast.
- Crusty Bread: Great for dipping into the flavorful liquid.
- For other incredibly popular, crowd-pleasing Southern meals, consider our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl Of Southern Comfort or our These Easy Turkey Wings Are My Favorite Comfort Food For Lazy Sundays.
Storage and Leftover Tips
This Fish Stew makes fantastic leftovers, and the flavors often deepen overnight!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. The stew will thicken considerably as it cools. The fish may soften further.
- Reheating: Reheat individual portions gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the consistency. Avoid boiling rapidly. You can also reheat in the microwave.
- Freezing: Freezing is not generally recommended for this stew due to the delicate nature of cooked fish and the tendency of potatoes to become grainy or mushy after freezing and thawing.
More Recipes You Will Love
If you loved the hearty, comforting, and deeply flavorful nature of this traditional fish stew, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:
- For another quick and flavorful skillet meal, check out our This Tomato Skillet With Okra And Sausage Is My Favorite Quick Dinner Packed With Southern Flavor.
- If you’re a fan of impressive but easy savory appetizers, our This Baked Kosher Salami Is My Favorite Easy Appetizer With Big Flavor is a must-try.
- And for a hearty one-pan dinner that’s always a hit, check out This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit.
Final Thoughts
This NC Old Fashioned Fish Stew recipe is a brilliant culinary journey into traditional Southern cooking, offering a truly comforting, flavorful, and incredibly satisfying meal. It’s perfect for a cozy gathering, promising a pot full of rich, savory goodness that will delight your taste buds and warm your soul.
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite regional comfort food dish? Share your ideas and feedback in the comments below!
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