Nag’a Head Channel Bass or Red Drum Stew

Name: Nag’a Head Channel Bass or Red Drum Stew
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: 2½ pounds skinned and boned channel bass or another fish such as blackfish (see note); Finely chopped parsley for garnish; Freshly ground pepper to taste; 5 cups water, approximately; Salt to taste, if desired; 2 hot red or green peppers, chopped, or ¼ teaspoon or more cayenne pepper to taste; 3 cups cubed peeled potatoes (about 1 pound); 6 tablespoons flour; 2½ cups thinly sliced onions (about 1 pound); 6 strips of bacon

Preparation info

Yield:
6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2½ pounds skinned and boned channel bass or another fish such as blackfish (see note)
6 strips of bacon

Americas
United States
Dinner
Stew
Spicy

Method

Cut the fish into 1-inch cubes and set aside.
Cut the bacon into fine cubes and put it in a Dutch oven. Cook the bacon, stirring, until crisp.
Add the onion to the Dutch oven and cook, stirring, until wilted. Sprinkle with flour and stir. Add the hot peppers