Fish Stew

Name: Fish Stew
Ingredients: 20 oz. V-8 juice; 10 oz. tomato soup; 10 oz. French onion soup; 1/2 lb. bacon; onions (3 small or 1 large); 1 tsp. Worcestershire; 2 tsp. garlic salt; 2 tsp. Texas Pete; 1 1/2 to 2 tsp. black pepper; fish fillets (approximately 1/2 lb. per person, catfish, Wahoo, King mackerel)

10 ingredients

6 steps

Ingredients

20 oz. V-8 juice
10 oz. tomato soup
10 oz. French onion soup
1/2 lb. bacon
onions (3 small or 1 large)
1 tsp. Worcestershire
2 tsp. garlic salt
2 tsp. Texas Pete
1 1/2 to 2 tsp. black pepper
fish fillets (approximately 1/2 lb. per person, catfish, Wahoo, King mackerel)

Directions

1

Fry bacon until crisp and crumble.
2

Discard 1/2 of grease, then fry cut onions in remaining grease until slightly brown.
3

Add bacon, fish pieces and the juices and spices.
4

Heat to a slow boil in an uncovered pot for 45 to 60 minutes to cook fish and thicken sauce.
5

This should fill up a 4-quart pot.
6

Serve over rice.