6 slices bacon
6 med. onions, chopped
2 1/2 c. canned tomatoes, sieved
1 (6 oz.) can tomato paste
1 qt. water
3 tbsp. butter
3 lbs. fish
Salt
Black and red pepper
1 tsp. Worcestershire sauce
1 c. catsup

Fry bacon until crisp. Remove from pan. Fry onions slowly in bacon drippings until brown. Add sieved tomatoes to tomato paste and let boil until tomatoes are thoroughly cooked (about 5 minutes). Add onions, bacon drippings, water and butter. Boil for 10 minutes. Drop in fish which has been cut into eight pieces; season well with salt, black and red pepper, Worcestershire sauce and catsup. Boil slowly until the fish is tender; then break bacon into small pieces and drop into stew. Yield: 6 to 8 servings.