Otranto Pine Bark Stew

Name: Otranto Pine Bark Stew
Ingredients: 3 pounds freshwater bass fillets, cut into serving-size pieces; 1/2 pound sliced bacon; 4 large baking potatoes, peeled and sliced; 4 large onions, sliced; 1 teaspoon salt; 2 cups boiling water, divided; 1 tablespoon curry powder, divided; Hot cooked rice

8 ingredients

6 steps

Ingredients

3 pounds freshwater bass fillets, cut into serving-size pieces
1/2 pound sliced bacon
4 large baking potatoes, peeled and sliced
4 large onions, sliced
1 teaspoon salt
2 cups boiling water, divided
1 tablespoon curry powder, divided
Hot cooked rice

Directions

1

Rinse fish thoroughly; pat dry, and set aside.
2

Cook bacon in a large Dutch oven until crisp. Drain bacon well on paper towels, reserving drippings in Dutch oven. Set bacon aside.
3

Place one-third of potato slices in bottom of Dutch oven; arrange one-third of onion slices over top. Dissolve salt in 1 cup boiling water, and pour over vegetables in Dutch oven. Cook, uncovered, over medium-low heat 10 minutes.
4

Arrange one-third of fish over vegetables; sprinkle with 1 teaspoon curry powder. Add a second layer of potatoes, onion, and fish. Pour remaining boiling water over top. Sprinkle with 1 teaspoon curry powder. Layer remaining potatoes, onion, and fish over top. Sprinkle with remaining 1 teaspoon curry powder.
5

Cover and simmer over medium- low heat 1 hour and 15 minutes or until vegetables are tender and fish flakes easily when tested with a fork.
6

Drain cooking liquid from stew, reserving 2 cups for use in Spicy Sauce. Prepare Spicy Sauce, and pour over stew. Spoon stew over hot cooked rice, and garnish with reserved bacon slices. Serve immediately.