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Eastern Style Fish Stew

Eastern Style Fish Stew eastern-style-fish-stew Recipe

Fish soup, brodetto or cioppino...this dish goes by many names! Thought to have originated with early settlers of North Carolina, one thing is certain - This rustic one-pot meal is one you won't be able to put down! Learn from the best as Chef Chad cooks up an eastern style take on fish stew using the Carolina Cooker cast iron dutch oven for this recipe.


  • 1.5 pounds fresh fish, filet and deboned
  • 6-8 pieces thick bacon, diced
  • 1 pound baby red potatoes, sliced
  • 1/2 large white onion, thin sliced
  • 1/2 small can tomato paste
  • 1 tbsp minced garlic
  • 2-3 bay leaves
  • 3 cups chicken stock
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 4-6 eggs, raw


In a large, heavy bottom, pot; cook the diced bacon until crispy. Remove the bacon and set aside. Next add in the garlic and sliced onions. Cook until soft and slightly browned. Add in the tomato paste, slide potatoes, bay leaves, salt, pepper, and cooked bacon. Cook until just hot. Add in the chicken stock and bring to low simmer. Add in the fresh fish and cook covered for 3-4 minutes. Finally, carefully crack the eggs into the soup and cook covered for an additional 6-8 minutes. Serve with a crusty style bread.