Fish Stew

• 2 to 2 1/2 lb. fish (fillet flounder or catfish)
• fatback
• 5 onions
• 1 bottle tomato catsup
• 1 to 2 cans condensed tomato soup
• 2 qt. tomato juice
• 1 can clam chowder
• 2 Tbsp. Worcestershire sauce
• black pepper

1. Cut up onions and cook in oil or fatback until done.
2. May add a little water to keep from sticking.
3. Add condensed tomato soup, then tomato juice.
4. May use all soup or all juice and add catsup to thicken.
5. Salt fish lightly before putting into stew.
6. Add black pepper generously.
7. Add sugar if too sharp.
8. Add Worcestershire sauce.
9. Let come to a boil and then add fish and boil again.
10. Cut down heat and let simmer (cooking time will depend on size of fish).
11. When fish becomes flaky, stew is done.
12. Will serve about 15 people.

fish, fatback, onions, tomato catsup, tomato soup, tomato juice, clam chowder, worcestershire sauce, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=876239 (may not work)