Fish Stew

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!

Step: 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.

Step: 2

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

Step: 3

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

Per Serving: 339 calories; protein 27.2g; carbohydrates 40.9g; fat 7.3g; cholesterol 117.9mg; sodium 393.7mg.

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