Pine Bark Stew Grouper Filets - Just Fish/Seafood Recipes

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Pine Bark Stew Grouper Filets

2 lb Grouper fillets
6 Bacon slices, cut small
1 c Onion, finely chopped
3 c Potatoes, diced
24 oz Tomatoes, can
2 ts Salt
1/4 lb Butter
2 tb Worcestershire sauce
1/2 Catsup, bottle
1/2 c Chili sauce
1/2 ts Pepper
1/2 ts Thyme
1/2 ts Basil

Fry bacon down in a black iron pot. Remove and set aside. Add onion and fry until tender. Add hot water to depth of 2 inches. Place a layer of fish fillet then a layer of potatoes and onions. Layer as necessary to meet the need. Salt well, bring to a boil, cover and let simmer for 30-45 minutes. Melt butter in a saucepan, ladle some juice from stew and add Worcestershire, catsup, chili sauce, pepper and herbs. Simmer slowly. When stew is done, serve stew in bowls with sauce poured over. Alternate: Add sauce ingredients to primary pot. Alternate: Leave out chili sauce and butter.