Fish Chowder 4

Course : Chowders
Serves: 6
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1 pound fish fillets -- fresh or frozen
4 slices bacon
3/4 cup onion -- chopped
16 ounces tomatoes, canned
2 cups boiling water
1 cup potatoes -- raw diced
1/2 cup carrot -- diced
1/2 cup celery -- chopped with leaves
1/3 cup catsup
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/8 teaspoon thyme -- dried
1/8 teaspoon marjoram
1 tablespoons parsley -- minced, fresh

Preparation / Directions:

Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning frequently. Add onion, and cook and stir over moderate heat until tender and translucent. Cut tomatoes into bit-sized piece. Add tomatoes, tomato liquid from can, and all remaining ingredients except the fish and the parsley to the onions. Bring to a boil; reduce heat to low, cover, and simmer for about 45 minutes. Add fish; cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley.

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