Otranto Pine Bark Stew

1. 1

   Rinse fish thoroughly; pat dry, and set aside.

2. 2

   Cook bacon in a large Dutch oven until crisp. Drain bacon well on paper towels, reserving drippings in Dutch oven. Set bacon aside.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.