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Pine Bark Stew

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Ingredients
  Red snapper fillets 2 Pound
  Chopped bacon 1⁄2 Cup (8 tbs)
  Diced onion 1 Cup (16 tbs)
  Canned tomatoes 26 Ounce (7 Cups, Two Cans, 13-Ounce Each)
  Ketchup 1 Cup (16 tbs)
  Diced potatoes 2 Cup (32 tbs)
  Worcestershire 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

Cut fish into 1-inch pieces.
Fry bacon until crisp.
Add onion; cook until golden.
Add remaining ingredients.
Cook for 30 minutes, stirring occasionally.
Add fish and cook for 15 minutes longer.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Side Dish
Method: 
Fried
Interest: 
Healthy

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