Ingredients

2 lbs. fish fillet
4 slices bacon, diced
4 med. onions, quartered
1 pkg. frozen cut green beans
1 C. water
1 1/2 tsp. salt
1/2 tsp. crushed rosemary
1/4 tsp. thyme
1 (1 lb.) can tomatoes, undrained
1 (1 lb.) can sliced carrots, drained
2 (10 1/2 oz.) cans condensed cream
of potato soup
1 C. milk
1 C. half and half

Cooking Instructions

Cut filets in 1 1/2-inch squares. Fry bacon until crisp. Remove from pan; drain and save. Add onion, beans, water, salt, rosemary and thyme to drippings. Cover; simmer 15 minutes. Add fish. Cover, simmer gently until fish flakes easily (10-15 minutes). Add tomatoes and carrots. Combine remaining ingredients; mix and stir into fish mixture. Heat to serving temperature. Sprinkle bacon on top.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)