Ingredients

1 lb. fish fillets, fresh or frozen
4 slices bacon
3/4 C. onion, chopped
16 oz. tomatoes, canned
2 C. boiling water
1 C. potatoes, raw diced
1/2 C. carrot, diced
1/2 C. celery, chopped with leaves
1/3 C. catsup
2 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. thyme, dried
1/8 tsp. marjoram
1 Tbsp. parsley, minced, fresh

Cooking Instructions

Thaw fish fillets, if frozen. Remove bones and skin from fish; cut fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning frequently. Add onion. Cook and stir over moderate heat until tender and translucent. Cut tomatoes into bit-sized piece. Add tomatoes, tomato liquid from can, and all remaining ingredients, except fish and parsley, to the onions. Bring to a boil; reduce heat to low. Cover and simmer for about 45 minutes; add fish. Cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)