How to Make Eastern North Carolina-Style Fish Stew
Test cook Bryan Roof shows Bridget a regional recipe for Eastern North Carolina Fish Stew.
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R.I.P Mr Emmett Smith from deep run he passed away yesterday
From Wayne County and my Dad made this in his barn and used Rock Fish- the bones were to make sure you didn’t eat too fast and there was plenty to go around- it was made to feed a crowd! I’ll have to try this but looks just like he did it on a smaller scale.
Wonderful stew with Walleye fish as well!
I have red snapper from my husband and I going on our anniversary trip this past October and today I'm going to be making this stew for supper! I will let you know how it goes.
Fire this guy…what a hack. Gross!
Corn Bread is the best with fish stew
That's funny, I was born in Lenoir County, we always used catfish chunks without the bones, hence the name Catfish stew with all the ingredients you used. With boiled eggs sliced in half.
I LOVE fish stew and have tried different versions in the past, however, I just did not like the flavor of this version : ( All of Cook's Country recipe have been really successful so I am surprised that this didn't go through more strenuous taste tests. This fish stew looks visually appealing but has a flat after-taste that lacked richness. Possibly adding a broth base, as Bridget Lancaster mentioned, rather than water may help.
My grandfather made the best milk based catfish stew with pork neck bones, potatoes, onions, bell pepper, celery, and the catfish finish off with milk. I think I would have made him proud tonight.🙂
There's a link to "get the recipe," but unique among PBS cooking shows, you have to pay or register to see it, even though the episode you just watched on PBS or here NEVER tells you the weight of the fish used.
Cook's Country (which is what this appeared under) and America's Test Kitchen are great shows, but they forget that they get paid for two year or more old shows on PBS, yet won't let viewers see the complete recipes for them
Looks delicious-
Gotta try this one ! Thnx 🙏
Yeah, just like my grandma used to make 50 years ago, same area.
My godparents were from Kinston and made this when I was a kid in Washington, DC. You are right, bones and saltines. I have to try it again. I never knew it was made without bones lol, duh. Thanks for sharing!! 💚
I grew up eating this and shrimp stew. It’s delicious!
I think I would need to add fish stock rather than water
I love this show.
I like the simplicity that goes into this dish.
We live in Wayne county NC…. We layer the potatoes and onion and fish. Never heard of adding a bay leaf so I'm wondering if that's a thing from the show.
Hello from Bern, Switzerland. My husband cooked this recipe for me and it was so good. Thank you ATK
NOT ENOUGH TABASCO SAUCE! Sorry for shouting, I just love spicy…1 tsp for 3 or 4 quarts? I put that much on my two scrambled eggs and then some. I personally love my level of spicy, my gf can eat hotter dishes. My measurement is, if my nose starts running towards the end of the dish… I got it just right. Good video, I took out some mahi mahi and also want a soup, this seems doable and I think I have everything except the paste…got canned tomatoes!
I enjoy all that you do!!
Just made it after seeing it on the show this week. I have never had a fish stew before, definitely never made one myself. And never would have put eggs in a stew at all, especially not a fish stew, but this was absolutely amazing!!!!!!
Even the egg.
I was amazed.
Followed the directions pretty much, just added some pepper and little more salt.
And we has crusty bread.
nope. I doubt the guy in Deep Run cooked it like that
Never had fish stew until I tried this recipe. It was pretty good.
Rockfish is a favorite of mine…if you examine it carefully for bones, which are needle sharp, you can pull them out with needle nose pliers, and shovel it in without fear!
Made it. Was sort of leery about the eggs, but they were good.