WARM AND WINTERY SEAFOOD CHESAPEAKE HOUSE FISH STEW

On cold nights, we like to make this quick, simple recipe from publisher, Fred Thompson’s Big Book of Fish and Shellfish. It is very “Low Country,” meaning a bit spicy and tomato based. We also serve this recipe for Super Bowl parties because it holds well in a crock-pot and folks just love the change of pace from wings and chili. Any flat or small fish fillets will work. Serves 8 to 12

8 ounces bacon, diced

1 cup chopped onions

5 cups water

3 pounds flounder fillets, or other flat fish in season

2 tablespoons Worcestershire sauce

1 tablespoon celery salt

1 teaspoon hot sauce

Freshly ground black pepper

2 cups ketchup

One 8-ounce can tomato paste

4 to 6 cups cooked rice

Fry the bacon until browned in a medium skillet. Remove it from the pan and drain on paper towels. Add the onions to the bacon drippings and cook until they are lightly brown. Reserve.

In a large soup pot, bring the water to a boil. Stir in the onions, drippings, bacon, fish, Worcestershire, celery salt, hot sauce, and pepper. Reduce the heat to a simmer. Cook until the fish begins to fall apart, about 10 minutes.

Stir in the ketchup and tomato paste. Simmer the stew for 2 hours, or until thickened. Serve it over rice.

Note: For a more soup-like result, cut the simmering time to 1 hour.

Adapted from The Big Book of Fish and Shellfish by Fred Thompson.