3 lb. fish, cut for stewing (may put in cheesecloth to keep bones out of stew)
5 to 7 lb. potatoes, sliced
3 med. onions, sliced or chopped
3 cans Campbell's tomato soup or 1 can tomato paste
1 lb. bacon, cut in med. pieces
12 eggs
Salt & pepper to taste
Red crushed pepper (1 tsp. or to taste)
1 to 1 1/2 lb. shrimp (opt.)

In a large pot or iron witch pot, put bacon in. Cook until almost done. Remove bacon and set aside. Add 2 quarts water and 1 can tomato soup. Add fish in cheesecloth. Layer with potatoes, onions, bacon, salt and pepper. Add 1 more can tomato soup.

Layer ingredients as before, adding 1/2 teaspoon crushed red pepper. Layer again with remaining ingredients and cover last layer with enough water to cover stew. Cook over medium for 1 hour. Let stew come to a slow boil. NEVER STIR STEW. When potatoes are almost done, add eggs one at a time. Cook until eggs are done (20 minutes). Add shrimp last.