Fish Stew
- 1/2 lb. bacon
- 7 small white potatoes, peeled and sliced 1/4-inch thick
- 6 (3 oz.) fillets whitefish
- 3 large onions, peeled and thinly sliced
- salt and pepper to taste
- 2 (10.75 oz.) cans Manhattan style clam chowder
- 1 (28 oz.) can crushed tomatoes
- 1 doz. eggs
- Line the bottom of a large pot with bacon. Place a layer of potatoes over the bacon; then a layer of fish, in bite-size pieces; then a layer of onion slices, without separating the rings; and finally salt and pepper. Repeat layers, not including bacon, and finish with a final potato layer. Top with the chowder and crushed tomatoes. Can add 1 small can of tomato paste if you like a little more tomato flavor. Pour in enough water so that all is covered. Cover and simmer over medium heat until potatoes are tender, about 1 hour; bring heat back to a boil. Crack eggs into pot. Cook until eggs are done. Serve with crackers and hot sauce.
bacon, white potatoes, fillets whitefish, onions, salt, clam chowder, tomatoes, eggs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=66913 (may not work)