FISH CAMP STEW - SOUP

Fish Camp Stew - Soup image

Provided by Seasoned Cook

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 334.8, Fat 13.6, SaturatedFat 4.5, Cholesterol 19.3, Sodium 676.8, Carbohydrate 46.6, Fiber 6.6, Sugar 12, Protein 9.1