Otranto Pine Bark Stew

Recipe from

Oxmoor House

Ingredients

3 pounds freshwater bass fillets, cut into serving-size pieces
1/2 pound sliced bacon
4 large baking potatoes, peeled and sliced
4 large onions, sliced
1 teaspoon salt
2 cups boiling water, divided
1 tablespoon curry powder, divided
Hot cooked rice

Preparation

Rinse fish thoroughly; pat dry, and set aside.

Cook bacon in a large Dutch oven until crisp. Drain bacon well on paper towels, reserving drippings in Dutch oven. Set bacon aside.

Place one-third of potato slices in bottom of Dutch oven; arrange one-third of onion slices over top. Dissolve salt in 1 cup boiling water, and pour over vegetables in Dutch oven. Cook, uncovered, over medium-low heat 10 minutes.

Arrange one-third of fish over vegetables; sprinkle with 1 teaspoon curry powder. Add a second layer of potatoes, onion, and fish. Pour remaining boiling water over top. Sprinkle with 1 teaspoon curry powder. Layer remaining potatoes, onion, and fish over top. Sprinkle with remaining 1 teaspoon curry powder.

Cover and simmer over medium- low heat 1 hour and 15 minutes or until vegetables are tender and fish flakes easily when tested with a fork.

Drain cooking liquid from stew, reserving 2 cups for use in Spicy Sauce. Prepare Spicy Sauce, and pour over stew. Spoon stew over hot cooked rice, and garnish with reserved bacon slices. Serve immediately.

Note:

Oxmoor House Homestyle Recipes

January 1984
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