1 lb. skinned fish fillets, cut into 1 inch
1 c. chopped onion
1 c. boiling water
2 cans stewed tomatoes
2 tbsp. Worcestershire sauce
1/4 tsp. thyme
1/2 c. chopped bacon
2 c. diced potatoes
1/4 c. catsup
1/4 tsp. pepper

Fry bacon until brown, add onion and cook until tender. Add tomatoes, water, catsup, and seasonings. Cover and simmer for 30 minutes. Add fish and simmer about 15 minutes longer or until potatoes are tender. Serves approximately 6.