---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Old Troy South Carolina Pinebark Fish Stew
 Categories: Southern, Fish, Stews, Condiments
      Yield: 8 Servings
 
      6 sl Fat back
      1 c  Onions; thinly-sliced
      1 qt Canned tomatoes
      1 lg Bottle catsup
  1 1/2 lb Freshwater fish
    1/2 ts Red pepper
           Salt to taste
    1/4 lb Butter; or less
 
  Place in sauce pan, 1 quart water, add onions and steam until very
  tender. Fry bacon crisp and add grease to onion. Add tomatoes and
  boil for 30 minutes very slowly. Then add catsup, salt and pepper
  and butter to taste. Add fish and cook for 15 minutes. Serve hot
  with rice or loaf bread.
  
  From an old Troy, North Carolina cookbook,
  courtesy Martha McKinnon Harris of Albemarle, North Carolina.
  
  Mrs. H. B. Lewis
  
  Notes: Some recipes add potatoes and omit the catsup. Others use
  bacon rather than fat back. Worchestershire Sauce is often included.
  like gumbo, the ingredient list for Pine Bark Stew is flexible
  
  http://www.foodhistory.com

  Other recipes state that this should be made over a pine wood fire
  to pick up a little smoke flavour or that chopped pine needles be
  added to the stew like rosemary to be truly authentic to its
  traditional roots. -JW
  
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