2 lbs. fish fillet
4 slices bacon, diced
4 med. onions, quartered
1 pkg. frozen cut green beans
1 c. water
1 1/2 tsp. salt
1/2 tsp. crushed rosemary
1/4 tsp. thyme
1 (1 lb.) can tomatoes, undrained
1 (1 lb.) can sliced carrots, drained
2 (10 1/2 oz.) cans condensed cream of potato soup
1 c. milk
1 c. half and half

Cut filets in 1 1/2-inch squares. Fry bacon until crisp. Remove from pan; drain and save. Add onion, beans, water, salt, rosemary and thyme to drippings. Cover; simmer 15 minutes.

Add fish. Cover, simmer gently until fish flakes easily (10-15 minutes). Add tomatoes and carrots. Combine remaining ingredients; mix and stir into fish mixture. Heat to serving temperature. Sprinkle bacon on top.