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Carolina Fish Stew


  • 2 pounds firm fish, cut into 1-inch pieces
  • 4 slices bacon
  • 1 cup chopped onion
  • 1 quart boiling water
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 2 whole dried red pepper pods
  • 1 ½ cups diced potatoes

In large saucepan, cook bacon over medium heat. Remove bacon and set aside. Remove all but 3 tablespoons bacon fat from pan. Add onion and sauté until tender. Add water, tomatoes, salt, thyme, marjoram and pepper. Bring to boil. Add potatoes and cook until about half done, about 15 to 20 minutes. Add fish. Lower heat and cook until fish flakes easily with a fork, about 10 to 15 minutes. Do not allow to boil. Place in soup bowls. Crumble bacon and sprinkle over top just before serving.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas