Title: Pine Bark Stew Grouper Filets
Categories: Ethnic Soup
Yield: 1 Servings
| 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. Recipe date: 01/15/63 Submitted By RACENET NEWS On 12-30-94 (1557)