Yield: 6 Servings
|6 mediums||Onions; chopped|
|2½ cup||Canned tomatoes|
|Black and red pepper|
|1 can||(6-oz) tomato paste|
|3 tablespoons||Butter or margarine|
|1 teaspoon||Worcestershire sauce|
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, .