This is an easy fish stew popular in Eastern NC that goes especially well with cornbread. The cracked egg over the top and tomato soup are optional, but sure delicious in this stew!
INGREDIENTS (for 4 servings):
- 1 (15 ounce) can mackerel, undrained
- 1 (10.75 ounce) can tomato soup (not condensed) (optional)
- 4 potatoes, sliced
- 1 onion, sliced
- red pepper flakes (to taste)
- 1 egg (optional)
Place undrained mackerel, tomato soup (if using), potatoes, onion, and red pepper flakes in a medium stock pot. Add just enough water to cover.
Bring to a boil over medium-high heat, reduce to a simmer, and cook 30 minutes, or until potatoes are tender.
Break the egg over the stew, if desired, and serve.