Pine bark fish stew

Yield: 6 Servings

Measure Ingredient
6 slices Bacon
6 mediums Onions; chopped
2½ cup Canned tomatoes
3 pounds Fish
Salt
Black and red pepper
1 can (6-oz) tomato paste
4 cups Water
3 tablespoons Butter or margarine
1 teaspoon Worcestershire sauce
1 cup Catsup
8 servings.

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, .

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