Earl's Fish Stew Recipe

Name: Earl's Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bacon, coarsely chopped; 3 white onions, diced; 2 stalks celery, chopped; 1 green bell pepper, chopped; 1 (10-ounce) can tomato soup; 3/4 cup ketchup; 3 pounds skinless, firm, white fish fillets, cut into large chunks; Kosher salt and freshly ground black pepper; Dash hot pepper sauce, or to taste (recommended: Tabasco); 1 small jar pimentos, diced

Servings: persons

1 pound bacon, coarsely chopped
3 white onions, diced
2 stalks celery, chopped
1 green bell pepper, chopped
1 (10-ounce) can tomato soup
3/4 cup ketchup
3 pounds skinless, firm, white fish fillets, cut into large chunks
Kosher salt and freshly ground black pepper
Dash hot pepper sauce, or to taste (recommended: Tabasco)
1 small jar pimentos, diced

1
Fry bacon in a large skillet.
2
As it begins to crisp, add the onion, celery and bell pepper.
3
Cover and saute about 10 minutes.
4
Meanwhile, in a large Dutch oven, combine the tomato soup and ketchup and bring to a simmer.
5
Season the fish with salt and pepper.
6
Add to the soup along with the vegetables and bacon.
7
Add diced pimentos.
8
Add hot sauce, to taste.
9
Cover and simmer until vegetables are tender, about 20 minutes.
10
Serve hot.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound bacon, coarsely chopped, 3 white onions, diced, 2 stalks celery, chopped, 1 green bell pepper, chopped, and more.

Yes, Earl's Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Earl's Fish Stew

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