Shrimp Festival Fish Stew |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 100 |
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From the McClellanville Coast Seafood cookbook. Every first Saturday in May, you can taste this fish stew along with many other local dishes at the Shrimp Festival and Blessing of the Fleet sponsered by Archibald Rutledge Academy. -Mary Scott Ingredients:
1 lb pork butt |
4 lbs onions |
4 lbs potatoes |
10 lbs flounder, fillets |
4 gallons tomatoes, crushed |
hot sauce, to taste |
salt, to taste |
pepper, to taste |
Directions:
1. Fry butts meat. Remove the meat. Saute the onions in the drippings; add chopped potatoes and all remaining ingredients. Add 4 gallon tomato cans of water. Bring to a boil and simmer for about 7 hours. Shut off heat and seal tight overnight.
2. NOTE: Cook time does not include overnight sitting.
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