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Fish Stew
January 13, 2012

I add a large can of diced tomatos, an egg per serving, more onion, more potatoes, more bacon and I also debone the canned mackerel. (Only add as many eggs that are going to be eaten in one meal. They get tough if reheated. If reheated you can add more eggs then.) I also cook longer than stated. I am from a coastal county in NC and my family has made this fish stew for years. I can remember it being cooked in a large cast iron pot outside using fresh deboned fish.

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