1 lg. can plum tomatoes
2 - 2 1/2 lb. of any lg. flake fish
3-4 slices bacon
6 med. onions, chopped
1 sm. stalk celery, chopped
1/2 garlic section, chopped very fine
6 med. potatoes, cubed
1 c. milk (room temperature)
1 can tomato soup
1 can cream of potato soup (for thickening)
Salt to taste
Pepper to taste
Thyme to taste

Cut onions, celery as well as leaves and garlic and cook in 3 cups of water until done (soft). Cut bacon in 1" pieces or smaller and fry until cream brown, add to onion and celery and garlic mixture. Add can of tomato soup and can of plum tomatoes. Boil fish in 3 cups of water until done. Take out fish, set aside. Strain fish stock, add to previous mixture. Cook all together about 30 minutes. Cut potatoes in cubes; add to everything else and cook until potatoes are almost done. Add milk, potato soup. Let cook 20 minutes. Add fish which has been picked over for bones. Break fish into pieces; do not shred. When soup is completely done, add 1 teaspoon sugar.