Fish Camp Stew - Soup

"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."
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Ready In:




  • 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.

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  1. 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.


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