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Fish Stew

3 lb. Flounder fillet
1 cup chopped onions
1/2 lb. bacon
1 (8 oz.) can tomato paste
1 bottle ketchup
1 tsp. Tabasco sauce
Pepper
1 Tbsp. celery and salt
2 Tbsp. Worcestershire sauce


Fry the bacon; remove bacon from pan and brown onions in drippings. Place 5 cups of water in separate large pot. Bring to a boil Pour onions and drippings into water, add fish, hot sauce, Worcestershire sauce, salt and pepper. Cook fish until completely done. Add ketchup and tomato paste. Simmer 2 hours; serve over rice. Yield: approximately 1 gallon of stew. Milder or hotter, subtract or add Tabasco sauce.








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