Eastern North Carolina Fish Stew

6	slices thick-cut bacon, cut into 1/2-inch-wide strips

2	onions, halved and sliced thin

Salt

½	teaspoon red pepper flakes

6	cups water

1	(6-ounce) can tomato paste

1	pound red potatoes, unpeeled, sliced 1/4 inch thick

1

bay leaf

1	teaspoon Tabasco sauce, plus extra for serving

2	pounds skinless white fish fillets, 1 to 1 1/2 inches thick, cut into 2-inch chunks

Any mild, firm-fleshed whitefish, such as bass, rockfish, cod, hake, haddock, or halibut, will work well in this stew.

1. Cook bacon in Dutch oven over medium heat until crispy, 9 to 11 minutes, stirring occasionally. Add onions, 1 1/2 teaspoons salt, and pepper flakes and cook until onions begin to soften, about 5 minutes.

2. Stir in water and tomato paste, scraping up any browned bits. Add potatoes and bay leaf. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook at vigorous simmer for 10 minutes.

3. Reduce heat to medium-low and stir in Tabasco. Nestle fish into stew but do not stir. Crack eggs into stew, spacing them evenly. Cover and cook until eggs are just set, 17 to 22 minutes. Season with salt to taste. Serve, passing extra Tabasco separately.

FISH FOR STEW

Fish stew calls for fillets that will hold their shape during cooking. Look for thick, mild whitefish fillets such as bass, rockfish, cod, hake, haddock, or halibut. Thin, flaky fish like flounder, catfish, and tilapia are not good choices.