Fish Camp Stew - Soup

• 12 ounces fish
• 5 slices bacon
• 1 (10 ounce) can tomato soup
• 1 (15 ounce) can tomatoes, diced
• 3 potatoes, cubed
• 1 carrot, diced
• 1 stalk celery, diced
• 1 onion, chopped
• 1/4 teaspoon garlic salt
• 1 teaspoon Worcestershire sauce
• 1 1/2 cups water
• salt and black pepper
• Tabasco sauce

1. Prepare fish by removing skin and cutting into one-inch pieces. Set fish aside.
2. In a 5 quart dutch oven saucepan, fry bacon and crumble.
3. In bacon drippings saute onions and celery.
4. Add tomato soup, diced tomatoes, potatoes, carrots, garlic salt, worcestershire sauce, water, salt, black pepper and tabasco sauce. Cook on low simmer heat.
5. When potatoes are one-half done, add prepared fish pieces and simmer on low heat for approximately 15 minutes or until vegetables and fish are tender.
6. Serve hot with cornbread or crackers.

fish, bacon, tomato soup, tomatoes, potatoes, carrot, celery, onion, garlic salt, worcestershire sauce, water, salt, tabasco sauce

Taken from www.food.com/recipe/fish-camp-stew-soup-258785 (may not work)