Fish Camp Stew - Soup

1. 1

   Prepare fish by removing skin and cutting into one-inch pieces. Set fish aside.

2. 2

   In a 5 quart dutch oven saucepan, fry bacon and crumble.

3. 3

   In bacon drippings saute onions and celery.

4. 4

   Add tomato soup, diced tomatoes, potatoes, carrots, garlic salt, worcestershire sauce, water, salt, black pepper and tabasco sauce. Cook on low simmer heat.

5. 5

   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.

6. 6

   Serve hot with cornbread or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.