Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 slices | Bacon |
| 6 mediums | Onions; chopped |
| 2½ cup | Canned tomatoes |
| 3 pounds | Fish |
| \N \N | Salt |
| \N \N | 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 |
| \N 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, .