| 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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