There’s nothing like hot comfort food to warm you up when a polar vortex comes your way. This quick fish stew recipe is one dish we had growing up to chase the chills away.
I never saw my mother following a cookbook or recipe card when she made this dish. She probably didn’t even write it down. When I searched online for Carolina Fish Stew, I found several recipes that are similar but have more ingredients and take longer to prepare. So for the record, I’m putting our family version of fish stew down in writing.
Yield: serves two
1. 1 or 2 tablespoons oil
2. ¼ to ½ cup sliced yellow onion
3. 1 can Campbell’s Condensed Tomato Soup (a 15 oz. can of crushed or pureed tomatoes will work too.)
4. 16 oz. white fish filets
5. 2 teaspoons catsup
6. salt to taste
7. black pepper (ground) to taste
1. Heat oil in 2 quart sauce pan over medium heat
2. Add sliced onion and saute until soft
3. Add condensed tomato soup and water according to the instructions on the can. Or add crushed tomatoes.
4. Heat until it starts to simmer, then add the fish.
5. Continue simmering on medium heat stirring occasionally until the fish is white and flakey. When you can easily break the filets into chunks using a spoon, they’re done.
6. Mix in catsup, salt, and pepper.
Serve over steamed white rice.
Back in the day we used flounder filets and served it the traditional way over rice. However, I’ve made this recipe with catfish or cod (any white fish will do) and even served it over pasta.