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Fish Chowder

1 lb Fish fillets; fresh or frozen
4 sl Bacon
3/4 c Onion; chopped
16 oz Can tomatoes
2 c Boiling water
1 c Potatoes; raw diced
1/2 c Carrot; diced
1/2 c Celery; chopped with leaves
1/3 c Catsup
2 ts Worcestershire sauce
1 ts Salt
1/8 ts Thyme; dried
1/8 ts Marjoram
1 tb Parsley; minced, fresh


Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish 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 bit-sized piece. 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.


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