1 lb. shark steaks or fish fillets, fresh or frozen
1 c. chopped onion
3 strips bacon
2 (10 3/4 oz.) cans condensed cream of potato soup
2 c. diluted evaporated or whole milk
1 (1 lb.) can stewed tomatoes
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1 (8 oz.) can whole kernel corn, drained
1/8 tsp. pepper
1 tsp. salt
1 sm. bay leaf

Thaw fish if frozen. Cut into chunks. Fry bacon in Dutch oven until crisp. Remove bacon to absorbent paper; crumble. Cook onion in bacon drippings until tender.

Add soup, milk, tomatoes, vegetables, corn, salt, pepper, and bay leaf; heat, stirring occasionally, until simmering. Add fish and bacon; simmer until fish flakes easily when tested with a fork, about 10 minutes. Makes 6-8 servings.