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Recipe Summary

Yield:
2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large Dutch oven until crisp and browned; drain on paper towels. Crumble and set aside, reserving drippings in pan.

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  • Sauté onion in bacon drippings until tender.

  • Cut 1/4 pound fish into 1/2-inch squares, and add to sautéed onion. Stir in tomatoes, potatoes, water, Worcestershire sauce, salt, pepper, thyme, and hot sauce. Bring mixture to a boil. Reduce heat; cover and simmer 30 minutes.

  • Cut remaining fish into 1 1/2- inch pieces. Add to stew mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Stir in reserved bacon. Spoon into serving bowls, and serve immediately.

Source

Oxmoor House Homestyle Recipes

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