Eastern North Carolina Fish Stew Recipe (2024)

I'm 82, born and raised in Kinston and graduated from Grainger High School, and my Daddy made that fish stew at least once a month all his life. As did several uncles who lived in Hugo and Snow Hill. I loved it and when my cousins get together we all want fish stew like our Daddies made. Good eatin' !!!

I grew up in Greenville, NC, which is 30 miles from Kinston. We had a very similar fish stew all the time because rockfish, the real name for "striped bass," was plentiful in local tidal waters. We made it the same way but without the tomato paste. I imagine that the addition of tomato in some form might improve it. It would certainly make it look more appetizing.

Choose another recipe, Amanda.

Very satisfying stew. During shad season a portion of shad roe was substituted for or added to egg. Needed to cook 10 more minutes.

Betty from VT.....I also grew up in Kinston and ate a fabulous fish stew at neighborhood cook outs, where it was cooked over a fire in a cast iron pot on a tripod ......remember it being so good. Will be trying this over a fire pit in Guilford VT this summer. Hope it is as good as what I recall.

Smoked salmon sauteed in a little olive oil is a good swap for bacon. Use thick pacific smoked salmon, skin removed and crumbled, not lox.

in oil, Try frying two shallots until crisp. then add diced sun dried tomatoes and fry more. Generously add smoked paprika. Two or more table spoons of table Parmesan cheese. You got veggie bacon

Use filets or if using whole fish with larger bones, like a rock fish... alot/some will just settle at the bottom of the pot.

Many years ago now after a terrible day of fishing on the west coast of Florida someone just gave us a red drum they had caught in a nearby boat. I found a similar recipe and made this dish and it was one of the most memorable dishes I have ever cooked. Well worth the effort. And a testament to a delightful region where we had docked our sailboat in the past.

I just watched Cooks Country which made this dish. They used cod without skin or bones.

I've made this two times and will make a third time later today for dinner, and each time I cut the recipe by two thirds - a pound of potatoes and a pound of fish, as well as other ingredients cut by two thirds - because I was making it for just my spouse and me. Other than that I followed the recipe exactly. The result could feed four. It turned out perfect both times, and I expect to be again tonight. Hard to believe it comes to such a savory, hearty finish with such a simple preparation.

I grew up in Kinston and remember a fish stew for a couple of years now. I tried to make it from memory, but, it just wasn't the same. Thanks for the recipe, off to get the ingredients; off to get them and make the stew today.

I've made this two times and will make a third time later today for dinner, and each time I cut the recipe by two thirds - a pound of potatoes and a pound of fish, as well as other ingredients cut by two thirds - because I was making it for just my spouse and me. Other than that I followed the recipe exactly. The result could feed four. It turned out perfect both times, and I expect to be again tonight. Hard to believe it comes to such a savory, hearty finish with such a simple preparation.

I grew up in Kinston and remember a fish stew for a couple of years now. I tried to make it from memory, but, it just wasn't the same. Thanks for the recipe, off to get the ingredients; off to get them and make the stew today.

I'm going to try this, because the flavors look intriguing. But, unfortunately, I live in central Illinois, and my access to fish steaks is limited. I'll use the thickest fillets I can find, but am expecting the fish to flake rather than remain intact as in the photo. I'm come up with a new name for the result.

Many years ago now after a terrible day of fishing on the west coast of Florida someone just gave us a red drum they had caught in a nearby boat. I found a similar recipe and made this dish and it was one of the most memorable dishes I have ever cooked. Well worth the effort. And a testament to a delightful region where we had docked our sailboat in the past.

Any suggestions for making this without bacon?

This looks both delicious and intimidating. The amount is daunting, but I can figure that out. What I don’t like (and neither does my husband), is the fish bones. I imagine they add flavor, but wouldn’t a fish stock or broth be as effective? Or even clam juice, or seafood broth. Who needs fish ones in their soup?

Very satisfying stew. During shad season a portion of shad roe was substituted for or added to egg. Needed to cook 10 more minutes.

Betty from VT.....I also grew up in Kinston and ate a fabulous fish stew at neighborhood cook outs, where it was cooked over a fire in a cast iron pot on a tripod ......remember it being so good. Will be trying this over a fire pit in Guilford VT this summer. Hope it is as good as what I recall.

Any suggestions on making this without fishbones for those of us who prefer to not be vigilant while we eat? I was thinking thick fillets of whatever fish I can find at the market.

I grew up in Greenville, NC, which is 30 miles from Kinston. We had a very similar fish stew all the time because rockfish, the real name for "striped bass," was plentiful in local tidal waters. We made it the same way but without the tomato paste. I imagine that the addition of tomato in some form might improve it. It would certainly make it look more appetizing.