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
Do not meddle in the affairs of dragons because, to them, you are crunchy and taste good with ketchup. ~*~Angelique~*~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
