4 strips bacon, cut in 2" pieces
1 lg. onion, chopped
2 lg. thin skinned potatoes, diced
1 (28 oz.) can Italian style tomatoes
1 c. very dry vermouth or 1/4 c. lemon juice + 3/4 c. water
1 tbsp. Worcestershire sauce
4 bay leaves
2 or 3 cloves garlic, minced or pressed
1/2 tsp. pepper
2 lbs. fish fillets (cod, rock fish, salmon, sea bass, or any combination), cut 1" thick
Salt

Bacon can be eliminated to save fat content. By using non-fat pan spray to soften onions. If using bacon, cook medium heat until crisp. Add onion and potatoes; cook, stirring until onion is soft, usually about 10 minutes. Add tomatoes (break up with spoon) and their liquid. Stir in vermouth, Worcestershire sauce, bay leaves, garlic and pepper. Cover and simmer until potatoes are tender, about 30 minutes.