- 15 Minutes
- 1 Hour
- Makes 4-6 Servings.
Pinebark stew is a local favorite in the South Carolina area. Use freshwater fish, a hint of pine, and tomato curry broth to create this stew!
- Heat in a large soup pot over medium heat. Add chopped bacon and cook until crisp. Use a slotted spoon to remove the cooked bacon and place it on a plate.
- Add diced onion, potatoes, and minced garlic to the pot. Add salt & pepper then stir to coat the veggies in the remaining bacon fat.
- Stir in tomato paste, then add the vegetable broth and pine needles to the pot.
- Cook for 8-10 minutes, stirring occasionally.
- Remove pine needles, then stir in curry powder and Worcestershire sauce. Add the diced tomatoes, another pinch of salt & pepper and stir to combine.
- Place pine needles back into the pot, then turn the heat down to a lower temperature. Allow the soup to simmer for about 30-35 minutes.
- Remove pine needles from the pot for a final time, then add the pieces of fish. Cook for 15 minutes until the fish is cooked through.
- Serve warm with chopped bacon!