Author Archives: Vanda Lewis

Pine Bark Stew

another fresh seafood idea

During Revolutionary War times, Carolina cooks concocted the fish stew using the tender roots of pine trees for flavoring, along with a slab of bacon and a red pepper pod.

  • 2 ½ pounds trout fillets or other fish (you may use 2 species)
  • 4 bacon strips
  • 1 cup chopped onions
  • 1 ½ cups diced potatoes
  • 1 quart boiling water
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 2-inch piece of dried red pepper pod
  • 4 or 5 small tomatoes, peeled, or equivalent canned.

Cut bacon into squares and sauté over very low heat until lightly browned. Drain off all but about 3 tablespoons fat. Stir in onions and cook for about 5 minutes. Stir in potatoes, cover with boiling water, and season with salt, herbs and dried pepper pod. Simmer until potatoes are partly done, about 10 minutes. Add whole fish and continue to simmer for 10 minutes. Add tomatoes and cook for 5 to 10 minutes or more, until fish flakes easily and potatoes are tender. Remove pepper pod before serving. Serves 6-8.

Note: The modern version of this stew eliminates the original pine flavoring.

Contributed by Joyce Taylor, June/July 1983 issue of Coastwatch.

Seafood Sightings: April 20, 2017

seafood sightings

This week, enjoy recipes for lump crab cakes, shrimp with fennel, she-crab soup and fried calamari. Happy spring!

  • Got to be NC shares a recipe for she-crab soup that won first place at the 2003 North Carolina State Fair.

Shrimp and Broccoli Stir-Fry

another fresh seafood idea

Seafood is ideal for stir-frying. Use firm seafood that will hold together. Shrimp and scallops are just the right size. Cut fish into small chunks or bite-size pieces. Catfish, tuna, salmon and other firm fish cook quickly and remain tender.

  • 1 ½ pounds medium shrimp, peeled (deveined, if desired)
  • 4 tablespoons sherry
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 4 tablespoons vegetable oil
  • 1 cup sliced onion
  • Salt
  • 1 head broccoli, cut into bite-size pieces
  • freshly ground black pepper
  • cooked rice

In small bowl, combine sherry, soy sauce and sesame oil. Set aside.

Heat 2 tablespoons oil in large skillet over high heat. Add onion and broccoli and stir-fry until crisp tender, about 4 or 5 minutes. Remove vegetables. Heat remaining oil in skillet. Lightly salt and pepper shrimp and add to pan. Stir-fry until cooked through and pink, about 4 to 5 minutes. Stir in sauce, return vegetables to skillet and stir-fry just to heat through, about 1 minute. Serve over rice, if desired. Serves 6 to 8.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

Seafood Sightings: March 23, 2017

seafood sightings

This week’s round up includes recipes featuring spiny dogfish, clams, shrimp and oysters. Enjoy!

  • Got to be NC prepares fried oysters served up with sweet and spicy tartar sauce.

Oyster Fritters

another fresh seafood idea

This recipe was contributed by the late Eloise Pigott of Gloucester, N.C., in the June/July 1983 issue of Coastwatch.

When preparing this recipe, I used 1/4 cup of flour and 1/8 teaspoons of salt and pepper. Don’t let this simple recipe fool you, it’s amazing.

  • chopped oysters (about 1 cup)
  • 1 egg, beaten
  • flour
  • salt and pepper

Mix together chopped oysters, beaten egg and seasonings. Add just enough flour to hold together. Drop by spoonfuls into hot grease. Fry until golden.

Contributed by: Eloise Pigott, June/July 1983 issue of Coastwatch

Seafood Sightings: March 9, 2017

seafood sightings

Oyster recipes are featured this week, with a reminder that the season for wild oysters closes the end of March. Enjoy!

Squid Salad

another fresh seafood idea

squidsalad-cw-mar-84

The squid is a mollusk, a phylum of creatures which includes the clam, whelk and conch. Unlike its cousins, the squid has no visible shell. But embedded in the mantle is a soft internal plate called a pen, the remains of a once more developed shell.

  • 2 lbs. whole squid
  • 2 cups boiling water
  • 2 tsp. salt
  • 1/2 cup salad oil
  • 1/4 cup lemon juice
  • 1 cup celery
  • 1/2 cup chopped red onion
  • 1 clove garlic, crushed
  • 1 Tb. chopped parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper

Clean squid and cut mantle into 1/2-inch pieces. Place squid in boiling, salted water. Cover and simmer 5 to 10 minutes until tender. Drain and rinse in cold water. Combine remaining ingredients, cover and refrigerate for several hours. Makes about 2 cups.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch