1 1/2 lbs. fish fillets, cut into 1-inch cubes
6 slices bacon, diced
1 c. diced celery
1 c. diced onions
2 (15 oz.) cans tomatoes
1 (8 oz.) can tomato sauce
1-2 c. fish stock or water
1 lg. potato, diced
Few drops liquid hot pepper sauce
1 tsp. salt
1/4 tsp. pepper
1 bay leaf (optional)

In a large saucepan, brown the bacon. Add celery and onions and cook until tender. Add tomatoes (cut up), tomato sauce, fish stock, salt, pepper, liquid hot pepper sauce, and bay leaf. Cook 30 minutes.

Add potato and cook until just tender, approximately 15 minutes. Add fish and cook 10 minutes or until fish is opaque. Serve with rice. Makes 4-6 servings.