Eastern North Carolina Fish Stew
INGREDIENTS
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1 pound sliced smoked bacon
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1 6-ounce can tomato paste
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3 pounds white or red potatoes , peeled and sliced into 1/4-inch rounds
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2 pounds yellow onions , peeled, halved and cut into 1/4-inch slices
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6 garlic cloves, thinly sliced
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3 pounds fish steaks (about 6 steaks) around 1-inch thick, with bones and skin intact (striped bass, salmon, red drum, rockfish or sheepshead are good options)
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2 1/2 tablespoons kosher salt , plus more to taste
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1 1/2 teaspoons chile flakes
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3 bay leaves
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12 eggs
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1 loaf white bread (optional)
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