Pine-Bark Stew is said to have originated when two French priests visited South Carolina and observed how the women ingeniously set up nets in the rivers to snag whatever fish were available and then added available vegetables and herbs to the pot. A piece of pine bark is said to have fallen in the stew, which the priests declared the best they had ever tasted. Thereafter, all stew had a bit of pine bark added to it. Today’s version, just as appealing, omits the pine bark.
¾ cup diced celery
½ cup diced onion
½ cup diced green bell pepper
1¾ cups diced potatoes
3 quarts chicken stock
1½ teaspoons dried thyme
¾ teaspoon white pepper
¾ teaspoon salt
½ cup (1 stick) margarine, melted
¾ cup flour
12 ounces fish
8 ounces shrimp
8 ounces crab
1 cup scallops, chopped
8 ounces oysters
¾ cup sherry
In a large stockpot on medium heat simmer the celery, onion, bell pepper, potatoes, thyme, pepper, and salt in the chicken stock until the vegetables are done. Combine the melted margarine with the flour. Mix into the vegetables to thicken and simmer for 5 minutes. Add the fish, shrimp, crab, scallops, and oysters. Simmer for 10 minutes. Remove from the heat and stir in the sherry.
YIELD: ABOUT 20 SERVINGS