2 lbs. frozen fish filets
2 tbsp. lemon juice
4 slices bacon
1 c. chopped onion
1/4 c. diced celery
4 med. potatoes cubed
4 c. hot water
1 (16 oz.) can stewed tomatoes
1 c. diced carrots
2 tsp. salt
1/4 tsp. thyme
1/4 tsp. pepper
1 tsp. Worcestershire sauce
2 tbsp. dry sherry

Cut fish into chunks and sprinkle with lemon juice. Fry bacon until crisp. Remove bacon and set aside. Saute onion and celery in bacon grease. Drain. Add potatoes, water, tomatoes, carrots, salt, thyme and pepper. Cover and simmer 1 1/2 hours. Add fish Worcestershire sauce and sherry. Simmer 1 hour. Garnish with crumbled bacon.

Serves 12
1/4 lb. salt pork
3 med. onions, peeled and sliced
5 med. raw white potatoes, diced
1/4 tsp. salt
1/4 tsp. pepper
3 c. boiling water
Dash of garlic powder
1 1/2 lb. fresh or frozen fish filets
1 qt. milk, scalded
1 c. evaporated milk, undiluted
3 tbsp. butter or margarine
Crackers

Cut pork into 1/2 inch cubes. Cook until brown. Remove bits; reserve. Add onions to fat, cook until tender. Add potatoes, salt, pepper, boiling water, dash of garlic. Place fish, cut into medium pieces on top. Cover and simmer 25 minutes or until potatoes are tender. Remove any skin from fish. Add milk, evaporated milk, margarine and pork bits. Just heat through - do not boil. Can be made ahead. Add milk and heat through just before serving.