Salt
4 strips bacon, cut into 2" pieces
1 lg. onion, chopped
2 lg. thin-skinned potatoes, diced
1 can (28 oz.) Italian style tomatoes
1 c. dry Vermouth
1 tbsp. Worcestershire sauce
4 bay leaves
2-3 cloves garlic, minced or pressed
1/2 tsp. pepper
2 lb. fish fillets (ling cod, rock fish, salmon, sea bass, sharp, or any combo) each about 1" thick

In a 4-5 quart kettle over medium heat, cook bacon until crisp. Add onion and potatoes to bacon and drippings; cook, stirring until onion is soft (about 10 minutes). Add tomatoes (break up with spoon) and their liquid; stir in vermouth, Worcestershire, bay leaves, garlic and pepper. Cover, simmer until potatoes are tender (about 30 minutes).

Meanwhile, cut fish into 2 inch pieces; add to vegetable mixture as soon as potatoes are tender, stirring gently to combine with sauce. Cover and continue cooking until flesh inside is just opaque when fish is prodded with fork (about 5 minutes). Season to taste with salt. Makes 4-6 servings.