1 qt. canned carp
1/4 lb. bacon (chopped)
1 onion (chopped)
4 potatoes (peeled, cut in 1/2 inch cubes)
1 can stewed tomatoes
1/2 tsp. thyme
1 tsp. salt
1 tsp. pepper
1 tbsp. Worcestershire sauce
Juice of 1 lemon
1 can condensed mushroom soup

Drain carp liquid and reserve. Pick and discard larger bones from carp, break up or mash small bones. Flake or break up carp into small bite size pieces, set aside.

In a Dutch oven or stew pot, cook bacon until done, remove and set aside.

Cook onions and potatoes in 3 tablespoons bacon grease until onions are soft and translucent. Stir in stewed tomatoes (cut up larger pieces), reserved carp liquid, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Stir in lemon juice, Worcestershire sauce and mushroom soup. Add carp, stirring gently. Bring just to a boil. Serve hot.