Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Grouper fillets |
| 6 | Bacon slices, cut small |
| 1 cup | Onion, finely chopped |
| 3 cups | Potatoes, diced |
| 24 ounces | Tomatoes, can |
| 2 teaspoons | Salt |
| ¼ pounds | Butter |
| 2 tablespoons | Worcestershire sauce |
| ½ | Catsup, bottle |
| ½ cup | Chili sauce |
| ½ teaspoon | Pepper |
| ½ teaspoon | Thyme |
| ½ teaspoon | Basil |
Fry bacon down in a black iron pot. Remove and set aside. Add onion and fry until tender. Add hot water to depth of 2 inches. Place a layer of fish fillet then a layer of potatoes and onions. Layer as necessary to meet the need. Salt well, bring to a boil, cover and let simmer for 30-45 minutes. Melt butter in a saucepan, ladle some juice from stew and add Worcestershire, catsup, chili sauce, pepper and herbs. Simmer slowly. When stew is done, serve stew in bowls with sauce poured over. Alternate: Add sauce ingredients to primary pot.
Alternate: Leave out chili sauce and butter. Recipe date: 01/15/63