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, .