Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | bacon, diced |
| 1 pint | onion, diced |
| ½ pint | carrots, diced |
| 4 pints | fish, diced |
| ½ pint | parsnips, diced |
| 1 pint | potatoes, diced |
| 2 pints | tomatoes |
| ½ cup | wine, sherry |
| 1 | salt & pepper to taste |
| 1 | thyme |
| 1 | bay leaf |
| 1 | garlic |
Saute the bacon in a sauce pan. Add onions, carrots, parsnips and blend until golden. Add the potatoes, fish; season with herbs and spices, and stir in the tomatoes. Cook slowy until the potatoes are soft. Sprinkle lightly with cornstarch to thicken. Add the sherry and some chopped parsley and serve hot in bowls accompanied with thick crackers and frosty steins of cold beer or ale. Suggestions: Subst mashed cooked potatoe or white beans for starch. Also for: Cobia, Snapper, Grouper, Kingfish, Mackerel, Weakfish, Bass Recipe date: 11/28/87 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000