| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Soup | 6 | Servings | |
INGREDIENTS
| 6 | sl | Bacon |
| 6 | md | Onions; chopped |
| 2 1/2 | c | Canned tomatoes |
| 3 | lb | Fish |
| Salt | ||
| Black and red pepper | ||
| 1 | cn | (6-oz) tomato paste |
| 4 | c | Water |
| 3 | tb | Butter or margarine |
| 1 | ts | Worcestershire sauce |
| 1 | c | Catsup |
| 8 | servings. |
INSTRUCTIONS
Fry bacon until crisp. Remove from pan. Fry onions slowly in bacon drippings until brown. Add sieved tomatoes to tomato paste and let boil until tomatoes are thoroughly cooked (about 5 minutes). Add onions, bacon drippings, water, and butter or margarine. Boil for 10 minutes. Drop in fish which has been cut into eight pieces; season well with salt, black and red pepper, Worcestershire sauce, and catsup. Boil slowly until the fish is tender, then break bacon into small pieces and drop into stew. Yield: 6 to From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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