Uncle Gary'S Fish Soup

• 1 lb. crappie fillets, cut into 1-inch cubes
• 4 slices bacon, diced
• 2 medium onions, chopped
• 2 small red sweet peppers, chopped
• 4 to 6 stalks celery, sliced
• 2 cloves garlic, minced
• 1 can peeled tomato (large)
• 4 c. water
• 1 (6 oz.) can tomato paste
• 1/2 c. dry white wine
• 1 1/2 Tbsp. chicken bouillon granules
• 1 bay leaf
• 1/2 tsp. oregano
• 1/4 tsp. sage
• cayenne pepper to taste

1. In a stock pot, cook the bacon until crisp.
2. Remove bacon. Add onion, pepper, celery and garlic.
3. Stir over medium heat until tender, about 7 minutes.
4. Add back crumbled bacon and all other ingredients except fish.
5. Simmer for 30 minutes, stirring occasionally.
6. Add fish and stir gently to mix, then simmer until fish flakes easily, about 8 minutes.

crappie fillets, bacon, onions, red sweet peppers, stalks celery, garlic, tomato, water, tomato paste, white wine, chicken bouillon granules, bay leaf, oregano, sage, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=841146 (may not work)