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Bass Stew

2 lbs. bass filets
4 slices bacon
3 onions
4 potatoes
2 bell peppers
Salt and pepper
Worcestershire sauce
Tabasco sauce
4 cans tomato sauce

Cut strips of bacon into 1-inch strips and dice onions. Cook on low heat until onions are browned. Add diced potatoes and bell peppers. Let simmer for 10 minutes. Add bass filets, tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon of Tabasco sauce, and season to taste with salt and pepper. Bring to a boil and then let simmer for 45 minutes to 1 hour. Best flavor if prepared day before served and allowed to season in refrigerator. Serves 8.

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