ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fish Stew

Yield 5 1/2 cups


  • 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

How to Make It

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

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

  3. 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.

  4. 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.

Oxmoor House Homestyle Recipes