How to Make Eastern North Carolina-Style Fish Stew

[@ronniekotler9265]

Just got done making this stew..God bless you N.C.

[@nluvwittmaxwell]

My grandfather made the best milk based catfish stew with pork neck bones, potatoes, onions, bell pepper, celery, and the catfish finish off with milk. I think I would have made him proud tonight.🙂

[@katerogerson4538]

From Wayne County and my Dad made this in his barn and used Rock Fish- the bones were to make sure you didn’t eat too fast and there was plenty to go around- it was made to feed a crowd! I’ll have to try this but looks just like he did it on a smaller scale.

[@manniem8202]

Hello from Bern, Switzerland. My husband cooked this recipe for me and it was so good. Thank you ATK

[@danitajackson9875]

Just made it after seeing it on the show this week. I have never had a fish stew before, definitely never made one myself. And never would have put eggs in a stew at all, especially not a fish stew, but this was absolutely amazing!!!!!! Even the egg. I was amazed. Followed the directions pretty much, just added some pepper and little more salt. And we has crusty bread.

[@ingridcornwell4341]

You just made my Christmas. I was telling my husband about this yummy fish stew made with eggs in it that I had had, and here it is! Thank you SO much.

[@verdatum]

Because of this segment, I started cracking eggs into all sort of soups and stews. I can't believe I went so many decades of my life being afraid of a proper runny egg; they're not only delicious, but they enhance almost all food.

[@kissfromasiren]

Try it in ramyun/ramen too!! Don't be afraid of a little runny eggs. It's super good ontop of rice

[@joboyd7679]

I like the simplicity that goes into this dish.

[@DesertDigger1]

I love this show.

[@msnannybean]

I made this last night it was delicious. I wasnt crazy about the poached eggs but my husband enjoyed them. Not hard to avoid them. I did have to up the seasoning but I have learned to do that with all ATK recipes. My theory is that they are professional chefs and their palettes are more sophisticated than mine so they require less seasoning.

[@Yarddawgful]

This is a great representation of a local delicacy of the area I grew up in (Lenoir County) but is primarily specific only to Lenoir, Greene, portions of eastern Wayne & southern Pitt County. If you're from one county away in any direction you'll often get funny looks about it. A ENC fish stew was and remains a meal for a gathering of friends. A few beers, tall tales, and outright lies. Technique wise, some insist of cooking the bacon till crispy, reserving to serve in bowls when serving. After the bacon is done. Cut off the heat and add a layer of potato, onion, fish (striped bass only), Repeat the layering process until all ingredients are used. Add cold water to just cover. Cut the heat back on and never stir it and add the eggs for 5-7 minutes once the potatoes are tender. The trick using the layering method is making sure the bottom potato layer doesn't stick and burn on the bottom of the pot. The number of beers or whiskey the cook has consumed is sometimes the key "ingredient" between scalding the food and total perfection. Makes it fun. Served with regular white loaf bread like Wonder Bread or similar.

[@daleswanson1784]

Lived in Eastern NC for decades and loved 'downeast' cooking.

[@patyoung5330]

East NC coast here. Done right-with hushpuppies or flat fried cornbread. Oh yeah, and a good bourbon to chase it down.

[@loisbowers9498]

My husband catches Rock Fish (striped Bass) in the summer from the Chesapeake bay here in Baltimore and he fillets it, so no bones. I’m going to use the rock fish for this stew. Thanks for the recipe.

[@mattnc817]

Pitt County - Eastern NC here! This recipe is pretty much spot on, even down to the white bread! Only thing we normally do a little different is cook the tomato paste for a minute or so BEFORE adding the water. And sometimes we add some shrimp too! Nothing a good fish stew when it’s cold outside with family and friends

[@charmainevandiford6622]

I Live in Lagrange nC and we have done this all my life and he was real close to the original. It is delicious but we eat it in cold weather. Some put shrimp in them also.

[@donnaballard4632]

I have red snapper from my husband and I going on our anniversary trip this past October and today I'm going to be making this stew for supper! I will let you know how it goes.

[@susankana81]

Thank you for posting this!! My friends live in Deep Run and I will be seeing them at Christmas. I will be making this for sure! Looks delicious and it will always remind me of them.

[@jessfloyd8792]

Cool! Do you know a Mr. And Mrs. Joyner? They have a grandson named Austin. They are so sweet. He is in a wheel chair. I loved those peeps!

[@davidsugg8529]

I also live in deep run i went to school at south lenoir

[@Jagman94]

Deep Run is pure K.K.K. territory, in eastern North Carolina 🙅🙅🙅🙅🙅🙅

[@mccoraboyd4271]

I actually live in Lenoir County!! I love fish stew, but never cooked it. Im going to try one today😋

[@nikki30md]

My godparents were from Kinston and made this when I was a kid in Washington, DC. You are right, bones and saltines. I have to try it again. I never knew it was made without bones lol, duh. Thanks for sharing!! 💚

[@jlg1289]

Being from Lenoir county I cant believe this dish even popped up on these guys radar. It’s such a localized dish

[@davidsugg8529]

I know right pink hill and deep run

[@elaineschraner7870]

Wonderful stew with Walleye fish as well!

[@RLew-ks9tt]

Looks delicious

[@Lostinstarsss]

I'm from here and we grew up on this. But we always added shrimp to ours too.

[@spu3]

Do you let the shrimp cook for the whole 20 minutes also or throw them in at the end so they aren't overcooked?

[@Lostinstarsss]

@@spu3 We throw them in toward the end since they don't take very long to cook. I've been so a few "Fish Stews" (That is what they are called here and sometimes done on outside cookers in large pots) where they have added scallops, crab meat, etc. I hope this helps!

[@davidsugg8529]

I live in deep run nc this house is like 4 miles from me mr emmitt is amazing cook

[@sumofl]

@@davidsugg8529 that cauldron he used has got to be like civil war old, does he talk about how he got it often?

[@rovert1964]

I enjoy all that you do!!

[@greatboniwanker]

I needed a fish stew recipe, thanks!

[@vincentj9794]

Never had fish stew until I tried this recipe. It was pretty good.

[@Dcvillnz]

Looks delicious- Gotta try this one ! Thnx 🙏

[@pcoop830]

I grew up eating this and shrimp stew. It’s delicious!

[@nuriapujol-caire8422]

I've made this, and it is sooooo good!! 💙

[@wmwkoreancooking1828]

It is interesting fish soup recipe.😄😄😄 We have various Korean style fish soup recipe.

[@rakul1006]

No one cooks better seafood than the Koreans.

[@kissfromasiren]

Korean stews are superior. I also love eggs in my budaejjigae 💖💖😋😋🍲

[@janetbickley9890]

Fr NC, gonna try this 😋

[@ompaloompa4970]

I followed the recipe minus the bay leaf and eggs. I added some sliced smoked turkey kielbasa. Was surprised how delicious it was, I used cod fish. It is rich in flavor.

[@baseboned]

usually see tomato paste cooked in a (relatively) dry pot before adding liquid to generate more and deeper flavor, like maybe after the onions soften, is there a reason that's not done in this recipe?

[@keithfreitas2983]

You probably can do that. Just put the tomato paste first, stiring it into the onions for a minute or two, then add the water, making sure you scrape the bottom of the pot. Your making it no set rules. Recipe is just a guide. Suggest you try both ways.

[@CKG68]

Yeah, just like my grandma used to make 50 years ago, same area.

[@ebonyjet]

Almost exactly like my family in Lenoir County makes it! It's simply delicious.

[@itburns5756]

And now after listing to Bridget's pronunciation, I know why I got dirty looks when I asked a few people down there how to get to Lenn-WARR.

[@davidsugg8529]

@Jeff, the God of Biscuits lol sir i live in deep run nc come on down

[@addicted367]

0:50 wish I could chop onions like that!

[@bossmoves627]

My type of food I love it fish stew

[@gloriaflowers9814]

We live in Wayne county NC.... We layer the potatoes and onion and fish. Never heard of adding a bay leaf so I'm wondering if that's a thing from the show.

[@56nitehawk]

That's funny, I was born in Lenoir County, we always used catfish chunks without the bones, hence the name Catfish stew with all the ingredients you used. With boiled eggs sliced in half.

[@56nitehawk]

Corn Bread is the best with fish stew

[@stevelogan5475]

Although this is a rerun, it is a goog recipe

[@steakwilliams4448]

I didn't know it was a rerun but it looks goog

[@joannatripp2267]

nope. I doubt the guy in Deep Run cooked it like that

[@dattran529]

I LOVE fish stew and have tried different versions in the past, however, I just did not like the flavor of this version : ( All of Cook's Country recipe have been really successful so I am surprised that this didn't go through more strenuous taste tests. This fish stew looks visually appealing but has a flat after-taste that lacked richness. Possibly adding a broth base, as Bridget Lancaster mentioned, rather than water may help.

[@whiteyfisk9769]

I havent made this recipe yet, but using water instead of a fish broth made from fish heads is a huge red flag

[@hollym5873]

Love these recipe videos. Thanks

[@jlee29170]

Interesting.

[@MickinMD]

There's a link to "get the recipe," but unique among PBS cooking shows, you have to pay or register to see it, even though the episode you just watched on PBS or here NEVER tells you the weight of the fish used. Cook's Country (which is what this appeared under) and America's Test Kitchen are great shows, but they forget that they get paid for two year or more old shows on PBS, yet won't let viewers see the complete recipes for them

[@ehickey73]

Who adds corn and okra to theirs 🤚🏼 . This looks delicious

[@Crookedriverhooligan]

Can I use walleye in this recipe?

[@ThomasBenjaminBenHuggett]

Made it. Was sort of leery about the eggs, but they were good.

[@naturalbeauty804]

Can you freeze this soup?

[@joyjoyjoy4857]

Absolutely. My family has made this for years. You can even make it with canned salmon.

[@Coombs1000]

YES,,,,

[@Enigma2K99]

Even the eggs?!?!? Hot damn!

[@Humble_Lion337]

Yall never top us lousiana ppl

[@eagledrive.]

North Carolina yes ...new York no

[@jessstuart7495]

I'll try making this with some Halibut.

[@im4broke643]

NOT ENOUGH TABASCO SAUCE! Sorry for shouting, I just love spicy...1 tsp for 3 or 4 quarts? I put that much on my two scrambled eggs and then some. I personally love my level of spicy, my gf can eat hotter dishes. My measurement is, if my nose starts running towards the end of the dish... I got it just right. Good video, I took out some mahi mahi and also want a soup, this seems doable and I think I have everything except the paste...got canned tomatoes!

[@pedintx]

I am going to do this recipe this week only I am going to make mine keto friendly by replacing the potatoes with zucchini. Also I will need to forego the bread and crackers. I am looking forward to this amazing fish stew. Thanks for sharing, Paul from Texas

[@marcoshoffner1738]

N Carolina gumbo ,shoffner's from Alamance Co. Son of Kermit Willard Shoffner born 1909

[@tigerlilly9038]

....correct....this is a "version" of NC stew. Tasty yes, Authentic...you might get in a friendly fist fight depending on who you are talking to, lol❤. You are definitely going to argue about using "cod" 😆

[@beargreasebrigade]

Texas Pete hot sauce is NC made, and we don't care about Manhattan or Boston, lolz

[@scottgray6276]

Rockfish is a favorite of mine…if you examine it carefully for bones, which are needle sharp, you can pull them out with needle nose pliers, and shovel it in without fear!

[@rudeboymon3177]

Coming up next...western south Carolina stew

[@conman1395]

I really thought that was Sean Evans in the thumbnail

[@passiveaggressive6175]

I think I would need to add fish stock rather than water

[@charliemay9893]

It's there local booyaa!

[@barbaraleighty4583]

IT'S SAD THAT YOU CAN'T GET THE RECIPE/INGREDIENT LIST WITHOUT GIVING UP PERSONAL INFO!!!

[@christopherperrote7780]

For Christ's sake, STOP USING COD!

[@tigerlilly9038]

😂😂😂😂😂 Thank you NC!!! ❤

[@rickv9251]

You're not going to taste the fish. ?????

[@amsb4dafunk406]

Bacon tasting fish stew. Fortunately For those of us who know better. Will first use the fish bones, heads, and skins to make the stock.

[@brandonlasvegas]

🙏😎😋🥇

[@majoroldladyakamom6948]

Would have had it with Seattle Sourdough Bread, dressed up with garlic-butter sauce, oregano, cilantro and a dash of Asian mustard powder, all rendered into a soft butter mix, sprinkled with a pinch of Lowry's, some fresh-ground pepper (to taste), toast in your toaster/convection oven for a less mushy texture and amazing delicate herb touch. Just saying, from a Seattle Native since April, 1960, and one who has studied International Fine Dining from around the World for over 30 years - $200/meal for 2 max). ♥️😇♥️🤣😫😋♥️🌲😫 ⚘♥️🙏♥️😎😎😎😎 🤗

[@ohdrinkboy]

That's exactly what eastern NC is not.

[@pay4fish]

Yikes!!!

[@TheBababa420]

What do I think? I would have used oyster crackers with a hardy think crusted bread..

[@bossmoves627]

I can eat a hole pot

[@aitqhjofr]

Has anyone made this without the bacon?

[@BrendanPNW]

I like fish stew and I don't mind eggs in my soups. Just wouldn't call this a stew. I would never make it because I have had better fish soup and stews. (comments include better recipes.)

[@johncipriano3627]

This is Rhode Island clam Chowder, calling To Complain🤬😡🤬😡🤬😡🤬😡🤬😡🤬😡🤬😡 You think that was BAD , wait until Maine lobster bisque calls 🤷‍♂️🤷‍♂️🤷‍♂️🤷‍♂️

[@jessfloyd8792]

I'm from the area.. But... No.

[@adam3d851]

egggs and fish........ ew

[@netdog713]

you lost me at the eggs

[@JWILSON1971]

Rould rather have fresh Rock over Cod any Day of My Life. Disagree ? Simply try some fresh fried Rock and You will never look back.

[@TweeknTurtle]

This feels more like a infomercial in its presentation rather than a cooking recipe 🤦🏻‍♀️

[@stanervin6108]

Ain't fish stew. It's muddle!

[@vecernicek2]

Hardpoached egg? Really?

[@lordgarion514]

Yes really. This recipe comes from a long time ago when people were truly poor. Since most country people had chickens anyway, eggs were a free source of nutrition.

[@Cynyr]

@@lordgarion514 i don't think it's so much the egg, it's more that they end up hard poached instead of say soft poached, or runny inside.

[@lordgarion514]

@@Cynyr Could be, but that's a silly thing to complain about considering how easily their doneness is so easily adjustable based on personal preference.

[@beavacuda]

This dish sounds made up

[@davidsugg8529]

Trust me its not i live in deep run nc

[@holly5878]

all of my grandparents and their siblings from lenoir county eat this.

[@Coombs1000]

This is NOT the way we cook eastern NC fish stew.. I live in Deep Run, NC This guy is not from NC.. Not cod,,, Never cover it.. DUH !!

[@tigerlilly9038]

....correct....this is a "version" of NC stew. Tasty yes, Authentic...you might get in a friendly fist fight

[@ecamormex]

Wow, a recipe that took no thought, creativity, or curiosity! Literally every part of the world makes a similarly simple stew all the time, except most of the world puts fish in the stew. There is barely any fish i it!

[@lordgarion514]

Unless you eat like a horse, and weigh about the same, the amount of fish is correct for the number of servings. The world's loved recipes haven't had the calories doubled just because most of the modern world has turned into a bunch of fat ass people who eat twice, or more, what they should. Am I to assume that you're in that particular group?

[@Mleencihols]

So add more fish...it will muddy up this recipe but go for it...and take your negative attitude elsewhere...it adds nothing to this discussion

[@itburns5756]

Ee

[@eagledrive.]

R.I.P Mr Emmett Smith from deep run he passed away yesterday

[@yomuthabyotch]

made it tonight and failed. should've stuck to the recipe--it's an ATK recipe after all, duh-doy. several mistakes: i added more water--10 cups total--because i used 8 strips of bacon (which was the entire packet) and because i had more cod than called for; and i cut up the cod smaller than called for because i have young kids. OTOH, the only thing about the recipe that didn't work for me was that 20 minutes is too long because all the eggs ended up well-done, which i hate. next time i will stick to the 6 cups of water and the 1.5-inch pieces of cod but reduce the simmering time to maybe 10 minutes. i can break apart the fish before serving it to my kids. makes for an awesome hangover cure though!