Cooking with Paula Deen

Retro Recipe Redo

PINE BARK STEW

Makes 4 to 6 servings

6 slices thick-cut bacon, chopped
1 pound baby Yukon gold potatoes, halved
1 cup chopped sweet onion
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
4 (¼-pound) skinless catfish, trout, or other freshwater fish fillets
3 cups low-sodium chicken broth
1 tablespoon juniper berries, crushed (optional)
2 vine-ripe tomatoes, chopped
Hot cooked rice, to serve
Garnish: chopped fresh thyme, ground black pepper

In a large stockpot, cook bacon over medium

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