Southern Fish Stew
User Reviews
5
Southern Fish Stew
Description
Starting with sautéing onions in bacon fat, this Southern Fish Stew builds flavor layers with okra and optional Cavender's seasoning. A base of chicken stock, water, and crushed tomatoes forms a rich, flavorful broth. Addition of hominy and black-eyed peas adds body and heartiness while slices of smoked sausage contribute a smoky depth. The fish, cut into chunks, gently simmers last to maintain tenderness and integrate into the stew's flavors.
The stew has a complex texture mix: tender fish, creamy hominy, soft beans, and the slight sliminess of okra, balanced by the smoky pork and savory broth. It's served hot, often accompanied by crushed saltine crackers to thicken or add texture.
This dish suits a filling meal, especially in cooler weather or when a savory stew is desired. Ingredients can be varied slightly, such as substituting different beans or fish types, maintaining the stew's characteristic hearty and smoky profile.
Ingredients
- 3 tablespoons bacon fat or vegetable oil
- 1 yellow onion or white onion, large, chopped
- 1/2 pound okra or 1 cup dried, fresh, sliced
- 2 teaspoons Cavender's seasoning (optional)
- 1 quart chicken stock or seafood stock
- 1 quart water
- 1 cup crushed tomatoes
- 2 cups hominy canned or frozen is fine, cooked, or other corn
- 2 cups black-eyed peas canned or frozen is fine, or butter beans, cooked
- 1 pound smoked sausage Conecuh or other brand, sliced
- 2 pounds sheepshead fish or other fish, cut into 1-inch chunks
- 1/4 cup chives chopped, or parsley
- saltine crackers optional
Instructions
- In a large soup pot, heat the bacon fat over medium-high heat and saute the chopped onion, stirring often, until it just begins to color around the edges, about 5 to 8 minutes.
- Add the okra and Cavender's seasoning and stir well. Saute this for 3 minutes or so if you have fresh or frozen okra. If you are using dried, just mix it around a bit.
- Pour in the water, stock and crushed tomatoes. Bring to a simmer and add salt to taste. Add the hominy, beans and sausage. Simmer, don't boil, for 15 minutes.
- Add the fish and simmer another 10 minutes. Stir in the chopped chives and serve. If you want to bulk this up a bit, crush Saltines into the soup while eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 102mg | 34% |
| Sodium | 776mg | 32% |
| Potassium | 864mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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