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.