6 potatoes, sliced sideways 1 inch thick
4 onions, sliced 1 inch thick
5 to 6 whiting fish or rock fish or shad, (dressed)
Salt and pepper to taste
1 hot pepper, optional
2 tbsp. butter, bacon grease, or vegetable oil

Use a big pot roast pan on top stove burner on medium heat. Add water halfway. Lay potatoes on bottom then a layer of onions, alternate until all used. Put fish on top, laying across the layers of potatoes and onions. Add butter, salt and pepper. Put lid on top and cook about 1 hour or less. Stew is done when potatoes are fork tender. Serve with bread.