Fish Stew

Oxmoor House
5 1/2 cups


+ Add To Shopping List
2 slices bacon
2 tablespoons finely chopped onion
3/4 pound freshwater fish fillets
1/4 cup plus 2 tablespoons catsup
3 1/2 cups water, divided
2 tablespoons all-purpose flour
2/3 cup instant non-fat dry milk powder
1 teaspoon salt


Cook bacon in a skillet until crisp; drain bacon, reserving drippings in skillet. Crumble bacon, and set aside.

Sauté onion in bacon drippings until tender; remove with a slotted spoon, and set aside.

Sauté fish in remaining drippings until fish is lightly browned. Remove fish from skillet, and cut into bite-size pieces. Combine bacon, onion, catsup, and 1/2 cup water in skillet. Simmer 5 minutes.

Combine flour, milk powder, salt, and remaining water in a medium saucepan, stirring well. Cook over medium heat, stirring constantly, until thickened. Stir in fish mixture. Cook until thoroughly heated.

Created date

February 2010