|Bacon strip||4 , cut into 2 inch pieces|
|Onion||1 Large, chopped|
|Thin skinned potatoes||2 Large, diced|
|Canned italian style tomatoes||28 Ounce (1 Can)|
|Dry vermouth/1/4 cup lemon juice plus 3/4 cup water||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced or pressed|
|Fish fillets||2 Pound (Ling Cod, Rockfish, Salmon, Sea Bass, Shark, Or Any Combination, Each About 1 Inch Thick)|
In a 4 to 5-quart kettle over medium heat, cook bacon until crisp.
Add onion and potatoes to bacon and drippings and cook, stirring, until onion is soft (about 10 minutes).
Add tomatoes (break up with a spoon) and their liquid; stir in vermouth, Worcestershire, bay leaves, garlic, and pepper.
Cover and simmer until potatoes are tender (about 30 minutes).
Meanwhile, cut fish into 2-inch pieces; add to vegetable mixture as soon as potatoes are tender, stirring gently to combine with sauce.
Cover and continue cooking until flesh inside is just opaque when fish is prodded with a fork (about 5 minutes).
Season to taste with salt.