Manhattan fish chowder
6 servings
1 pound fish fillets or steaks, fresh or frozen
¼ cup chopped bacon or salt pork
½ cup chopped onion
2 cups boiling water
1 can (1 pound) tomatoes
1 cup diced potatoes
½ cup diced carrots
½ cup chopped celery
¼ cup catsup
1 tablespoon worcestershire sauce
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
Chopped parsley
Thaw frozen fish. Remove skin and bones. Cut fish into 1-inch pieces.
Fry bacon or salt pork in a 3-quart saucepan until crisp. Add onion and cook until tender. Add water, vegetables, catsup, and seasonings except parsley. Cover and simmer 40 to 45 minutes, or until vegetables are tender.
Add fish. Cover and simmer about 10 minutes longer, or until fish flake easily when tested with a fork. Garnish with parsley.
Menu suggestion
Serve with marinated green bean salad, peaches, and oatmeal cookies.