Have you ever been to The Chesapeake House in Myrtle Beach, South Carolina? If you have, then you have undoubtedly enjoyed their famous fish stew.
There are recipes for it circulating the internet, but most of those are for a bucket of stew. I don't have that much fish around, nor do I know that many people who are going to come over at once to eat it.
So I experimented with my own version, and sized it down to a perfect portion for two people. Of course, it doubles easily if you DO want to make a large pot.
1 lbs fish (cod, flounder, tilapia, mahi, or other flaky fish)
1/4 cup chopped onions
1 tsp tabasco
1 tbs worchestershire sauce
2 cups water
1/2 cup cooked rice (for serving)
Sautee your onions in butter or oil until translucent. Add in all other ingredients except salt and pepper. Chop fish into small pieces before adding. Stir well, and let simmer for at least 30 minutes. Add salt and pepper to taste, and serve over rice.
If you like thicker stew, add your water gradually until you get the thickness you like. If you prefer a more "soup-like" texture, add more water.
I love to mix the rice in mine to make it nice and thick. I also add extra tabasco to make it really spicy! You can add veggies too if you want them. This is just a really great soup base that can make so many types of stew!