Prep 10 mins
Cook 35 mins
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.
- 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
- 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.
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.