Pine Bark Stew

This is Chef Joey Johnson's from The Fat Hen Restaurant on Johns Island.

Some say it is traced back to Captain John A. Kelley, of Kingstree, South Carolina, who made it for fellow sportsmen of The Otranto Club. It was cooked in an iron pot over a pine bark fire on the banks of the Pee Dee River.

½ pound smoked bacon, sliced thin
3 large Sweet onions, Sliced
3 bulbs green garlic, small diced, reserve green tops slice thin
½ cup red wine
¼ cup worcestershire sauce
7-10 potatoes peeled and diced
7 large diced tomatoes
2 T Tomato Paste
4 cups Fish or Chicken stock depending on how “fishy” you want it.
2 bay leaves
1 T Salt
1 T Curry Powder
½ t Black Pepper
½ t Cayenne Pepper
1 T Fresh Thyme
4 T butter
2 pounds Triggerfish or Catfish (or you can substitute your favorite fish!) medium dice

Cut Bacon crosswise Into 1-inch pieces and fry until crisp. Remove bacon with slotted spoon and drain on paper towels. Fry the onions in the bacon fat until golden brown then add green garlic and sweat for 2-3 minutes. Add red wine and Worcestershire and bring to a boil. Add stock and tomatoes and bay leaf bring to a boil. Reduce heat and simmer for 30 minutes. Add tomato paste, thyme, and seasonings. Bring back to a boil and cook potatoes, covered for 10 Minutes. Add butter and fish and cook for 3-5 minutes depending on size and thickness of fish pieces. Serve with crispy bacon and sliced green garlic on top. Serves 4