Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Grouper fillets |
6 \N | 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 \N | 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