12 slices of bacon
1 lb. fish (red snapper, ling cod or sable)
1/4 c. ketchup
1 tbsp. Worcestershire sauce
1 c. chopped onion
1 c. chopped celery
1 garlic clove, minced
2 tbsp. salt
Dash of Tabasco
2/3 c. sherry, optional
1 lb. scallops
1/2 lemon, thinly sliced
1 qt. water
2 cans (#2 1/2 size) tomatoes
1/4 tsp. curry powder
4 tbsp. butter
1 lb. raw shrimp, cleaned, deveined

In a large kettle, saute bacon until golden brown. Add onion and celery and cook for 5 minutes. Add lemon slices, garlic, water, tomatoes, ketchup, curry powder, salt, Tabasco sauce, Worcestershire sauce; cook slowly for 30 minutes. If scallops are large, cut in half and add, along with fish and shrimp; add sherry and butter. Cook 10 minutes or until fish flakes easily with a fork. Serves 8-10.