In 200 Years of Charleston Cooking (1930), Blanche Rhett traced this recipe to a Captain John A. Kelley, of Kingstree, South Carolina, who made it for fellow sportsmen of the Otranto Club. It’s one of those hearty fisherman stews hoisted on bacon and fatback or butter, spiked with hot sauce, and cooked in a big iron pot over a pine bark fire on the banks of the Pee Dee River. Captain Kelley gave quantities for a party of thirty and su
