Fish Stew recipe

All Recipes Soups, Stews and Chili Recipes Stews Seafood

Ingredients

1 (15 ounce) can mackerel, undrained
1 (10.75 ounce) can tomato soup (not condensed)
4 potatoes, sliced
1 onion, sliced
red pepper flakes (to taste)
1 egg

Nutrition Info

338.7 calories
carbohydrate: 40.9 g
cholesterol: 117.9 mg
fat: 7.3 g
fiber: 5.4 g
protein: 27.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 393.7 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place undrained mackerel, tomato soup (if using), potatoes, onion, and red pepper flakes in a medium stock pot. Add just enough water to cover.

  2. Bring to a boil over medium-high heat, reduce to a simmer, and cook 30 minutes, or until potatoes are tender.

  3. Break the egg over the stew, if desired, and serve.

Recipe Yield

4 servings

Recipe Note

This is an easy fish stew popular in Eastern North Carolina that goes especially well with cornbread. The cracked egg over the top and the tomato soup are optional, but sure delicious in this stew!

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