Bass Stew With Cornbread Dumplings
|Bass fillets||2 Pound|
|Sliced onions||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Frozen mixed vegetables package||10 Ounce, partially defrosted (1 Package)|
|Canned sliced mushrooms||4 Ounce, undrained (1 Can)|
|Condensed cream of celery soup||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Milk||1 Cup (16 tbs)|
|Thyme leaf||1⁄4 Teaspoon|
|Bacon slices||4 , diced|
|Corn muffin mix||10 Ounce (Commercial Variety)|
|Milk||1⁄4 Cup (4 tbs) (Or As Desired)|
Thaw fish if frozen.
Cut fish into 1 inch pieces.
Cook onions in butter or margarine until tender but not browned in a 6 quart Dutch oven with heatproof handles, stirring often.
Add frozen vegetables and mix.
Add mushrooms, soup, milk, salt, and thyme.
Heat and stir until hot.
Fold in fish.
Cover and bake in a hot oven, at about 400 degrees F., for 15 minutes or until hot and bubbly.
Fry bacon until crisp; drain on paper towels.
Prepare muffin mix according to manufacturer's directions but reducing milk by half.
Stir in crisp bacon lightly and drop 6 to 8 mounds of batter onto the hot fish mixture.
Return to oven and bake for 20 minutes or until dumplings are done and fish flakes easily.