Recipe by Seasoned Cook
Absolutely comforting and delicious! My father fished as a hobby and this is his recipe. If you do not have fresh fish, frozen will be fine. Good served any time of the year along with cornbread or crackers.
Top Review by Deb G
Delicious! I reduced amounts to accomodate my mere half-pound of fish, but I was only trying to serve 2, so that was fine. I didn't have tomato soup or canned tomatoes, so I subbed tomato sauce. Also very easy, so I'll make again. Thanks to you and your father.
- 12 ounces fish
- 5 slices bacon
- 1 (10 ounce) can tomato soup
- 1 (15 ounce) can tomatoes, diced
- 3 potatoes, cubed
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, chopped
- 1⁄4 teaspoon garlic salt
- 1 teaspoon Worcestershire sauce
- 1 1⁄2 cups water
- salt and black pepper
- Tabasco sauce
Directions See How It's Made
- Prepare fish by removing skin and cutting into one-inch pieces. Set fish aside.
- In a 5 quart dutch oven saucepan, fry bacon and crumble.
- In bacon drippings saute onions and celery.
- Add tomato soup, diced tomatoes, potatoes, carrots, garlic salt, worcestershire sauce, water, salt, black pepper and tabasco sauce. Cook on low simmer heat.
- When potatoes are one-half done, add prepared fish pieces and simmer on low heat for approximately 15 minutes or until vegetables and fish are tender.
- Serve hot with cornbread or crackers.