Fish Soup/Stew With Vegetables

• 1 12 lbs fish, firm, white and diced
• 1 tablespoon oil (optional if bacon has enough fat)
• 1 cup bacon, diced (or more)
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped (capsicum)
• 1 medium red bell pepper, chopped (capsicum)
• 1 cup celery, chopped (optional)
• 3 cups boiling water
• 4 medium potatoes, peeled and diced
• 14-1 teaspoon thyme
• 14-1 teaspoon basil
• 14-1 teaspoon oregano
• 12 teaspoon salt
• 3 -4 dashes Tabasco sauce
• 3 cups tomato juice

1. If necessary, thaw and/or skin fish.
2. Then dice into 1/2-1 inch pieces.
3. Set aside.
4. In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
5. Add onion, bell peppers and celery, and fry until softened.
6. Add water, potatoes, seasonings and fish.
7. Cook for 15-20 minutes or until potatoes are tender.
8. If your fish will cook very quickly, you can wait to add it with the tomato juice.
9. Add tomato juice and heat through.

fish, oil, bacon, onion, green bell pepper, red bell pepper, celery, boiling water, potatoes, thyme, basil, oregano, salt, tabasco sauce, tomato juice

Taken from www.food.com/recipe/fish-soup-stew-with-vegetables-200734 (may not work)