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Southern

fish stew

Ingredients

3 tbsp bacon fat
1 large onion (chopped)
½ lb sliced fresh or frozen okra
2 tsp Cavender’s Greek seasoning (optional)
1 qt chicken or seafood stock, (I like chicken stock better)
1 qt water
1 cup crushed tomatoes
2 cups hominy or other corn
2 cups black eyed peas or butter beans
1 lb smoked sausage
2 lbs of any mild white fish or seafood cut into chunks
¼ cup chives or parsley

Lagniappe

Cook down a couple of strips of bacon, and sauté’ the chopped onion in the
bacon fat till it begins to change color (about 5-8 minutes)

Add the okra and continue to cook for another 3-4 minutes

Add the water, stock and crushed tomatoes, bring to a simmer and salt to
your taste. Add the hominy, beans and sausage and continue to simmer for
about 15 minutes; don’t boil. (I also like to change up this stew by adding
add some diced potatoes

Add the fish and simmer another 10 minutes. Stir in the chives and the stew
is ready to serve.

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