Pine Bark Stew
6 sliced bacon, chopped
1 onion, chopped
2 15-oz (425 g) cans tomatoes with their liquid
About 2 cups (500 ml) diced potatoes
2 Tbs (30 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
2 lbs (900 g) skinless fillets of any firm fish
Cook the bacon in a large heavy pot over moderate heat until
some of the fat has been rendered, about 3 minutes. Add the
onion and cook, stirring often, until tender but not brown, about
5 minutes. Add the remaining ingredients except the fish and
bring to a boil. Reduce the heat and simmer covered for 20
minutes. Add the fish and cook just until the fish is firm and
opaque, about 5 minutes. Serves 4 to 6.