Otranto Pine Bark Stew
Ingredients
Instructions
- Rinse fish thoroughly; pat dry, and set aside.
- Cook bacon in a large Dutch oven until crisp. Drain bacon well on paper towels, reserving drippings in Dutch oven. Set bacon aside.
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
386
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).