1 lb. shark steaks
6 to 8 slices bacon
1 c. chopped onion
2 (10 3/4 oz.) cans condensed cream of potato soup
2 c. milk
1 can stewed tomatoes
1 (10 oz.) pkg. frozen mixed veggies, thaw
1 can drained whole kernel corn
1 tsp. salt
1/8 tsp. pepper
1 sm. bay leaf

Cut fish into chunks. Fry bacon in Dutch oven until crisp. Drain on paper towel; crumble. Saute onion in bacon drippings until tender. Add soup, milk, tomatoes, mixed vegetables, corn, salt, pepper, and bay leaf. Heat until simmering, stirring occasionally. Add fish and bacon. Simmer 10 minutes. Remove bay leaf before serving.