Pinebark Stew – Garden & Gun

Ingredients

• 1 large Vidalia onion, quartered
• 1 1/2 pounds whole small yellow potatoes
• 6 garlic cloves, peeled
• 4 cooked hickory-smoked bacon slices, crumbled, with the fat reserved
• 4 to 5 handfuls clean fresh green pine needles, plus 2 tablespoons finely chopped for garnish
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot curry powder
• 3 cups coarsely chopped tomatoes
• 1 pound catfish fillets or strips of other freshwater fish, such as crappie, trout, or bass, cut into chunks