5 lb. fish (rock, king mackeral) Sub canned mackeral
5 lb. potatoes
3 lb. onions
1 lg. can tomato juice
1 can tomato paste
1 lb. bacon
1 doz. eggs
1/2 bottle Texas Pete
1 tbsp. salt
1 tsp. pepper

Fry down bacon in large pot. Remove bacon. Peel potatoes and onions and slice; cut fish in cubes 3/4 x 3/4 to 1 inch squares.

Place layer of onions in pot. Add layer of potatoes and layer of fish. Repeat layers until all are in pot. Add juice and seasoning. Crumble bacon on top. Add enough water to come 2 inch below top of ingredients. Cook over low heat approximately 2 hours until potatoes are done. Add eggs on top and cook until done. Do not stir while cooking. Add more seasoning if needed.