Scrod with Tomatoes, Bacon, and Sherry

1. 1

   In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it with tongs to paper towels to drain, and crumble it.

2. 2

   Pour all but 1 tablespoon of the fat from the skillet and in the remaining fat cook the onion, stirring, until it begins to turn golden.

3. 3

   Add the tomatoes, the Sherry, the soy sauce, and the sugar and simmer the sauce for 5 minutes, or until it is thickened.

4. 4

   Add the scrod and simmer it, covered, for 4 minutes.

5. 5

   Turn the scrod and simmer it, covered, for 4 minutes more, or until it just flakes.

6. 6

   Transfer the scod with a slotted spatula to 2 plates and keep warm, covered.

7. 7

   (If desired, boil the sauce for 1 minute to thicken it slightly.)

8. 8

   Spoon the sauce over the scrod and sprinkle the scrod with the bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.