Landlubber's Fish Stew Recipe

1      Reviews by:    Sharon Jochimsen   Landlubber's Fish Stew Recipe browns bacon and crumbles then uses drippings to cook onions before adding cream of potato soup, milk, stewed tomatoes, frozen mixed vegetables, and whole kernel corn to simmer then adding fish to finish. Food Category:    Soup Cuisine Origin:    Southern    Servings:6 Nutrition facts:282 calories8.4 grams fat Print Preview Rate This Recipe Prep Time:   18 Minutes Cook Time:   10 Minutes Total Time:   28 Minutes

INGREDIENTS

• 1 pound shark steaks, fresh or frozen
• 1 cup chopped onion
• 3 strips bacon
• 2 cans (10 3/4 ounce) condensed cream of potato soup
• 2 cups diluted evaporated or whole milk
• 1 can (1 pound) stewed tomatoes
• 1 package (10 ounces) frozen mixed vegetables, thawed
• 1 can (8 ounces) whole kernel corn, drained
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 small bay leaf

DIRECTIONS

• 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, com, 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.

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