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1 pound fresh or frozen fish fillets
4 thin slices bacon
3/4 cup chopped onion
1 can tomatoes - (16 oz)
2 cups boiling water
1 cup diced raw potato
1/2 cup diced carrot
1/2 cup finely-chopped celery with leaves
1/3 cup catsup
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon coarsely-ground black pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1 tablespoon minced fresh parsley
Thaw fish fillets if frozen. Remove bones and skin from fish; cut into 1-inch pieces. Cut bacon into 1/2-inch pieces.
In a large saucepan over moderate heat, fry bacon until crisp, turning frequently. Add onion, and cook and stir over moderate heat until tender and translucent.
Cut tomatoes into bite-sized pieces. Add tomatoes, tomato liquid from can, and all remaining ingredients except the fish and the parsley to the onions. Bring to a boil; reduce heat to low, cover, and simmer for about 45 minutes.
Add fish; cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley.
This recipe yields 6 servings. Serving size: 1 cup.