How many servings does this recipe make?

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

What ingredients do I need for Grandma Harriett'S Fish Stew(The Easy Way!) ?

You need 7 ingredients. The key ingredients include: 1 regular size can salmon (reserve juice), 4 medium potatoes, sliced 1/4 inch, 3 medium onions, sliced 1/4 inch, bacon, and more.

Is Grandma Harriett'S Fish Stew(The Easy Way!) suitable as seafood?

Yes, Grandma Harriett'S Fish Stew(The Easy Way!) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Grandma Harriett'S Fish Stew(The Easy Way!) ?

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

Grandma Harriett'S Fish Stew(The Easy Way!)

Name: Grandma Harriett'S Fish Stew(The Easy Way!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 regular size can salmon (reserve juice); 4 medium potatoes, sliced 1/4 inch; 3 medium onions, sliced 1/4 inch; bacon; 4 eggs; catsup; salt and pepper

Warm up with this hearty Grandma Harriett'S Fish Stew(The Easy Way!) recipe. Made with regular, potatoes, onions and bacon. Easy step-by-step instructio…

This Grandma Harriett'S Fish Stew(The Easy Way!) relies on simple, everyday ingredients such as bacon, eggs, catsup and salt and pepper. It comes together quickly and makes 4 servings, at about 281 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 regular size can salmon (reserve juice)
4 medium potatoes, sliced 1/4 inch
3 medium onions, sliced 1/4 inch
bacon
4 eggs
catsup
salt and pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
281 kcal
Category
Seafood

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