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Landlubber's Fish Stew
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Reviews
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By:
Sharon Jochimsen
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Landlubber's Fish Stew Recipe browns bacon and crumbles then uses drippings to cook onions before adding cream of potato soup, milk, stewed tomatoes, frozen mixed vegetables, and whole kernel corn to simmer then adding fish to finish.
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INGREDIENTS
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1 pound shark steaks, fresh or
frozen
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1 cup chopped onion
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3 strips bacon
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2 cans (10 3/4 ounce) condensed cream of potato soup
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2 cups diluted evaporated or whole milk
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1 can (1 pound) stewed tomatoes
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1 package (10 ounces) frozen mixed vegetables, thawed
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1 can (8 ounces) whole kernel corn,
drained
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1 teaspoon salt
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1/8 teaspoon pepper
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1 small bay leaf
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DIRECTIONS
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1:
Thaw fish if frozen. Cut into chunks. Fry bacon in Dutch oven until crisp. Remove
bacon to absorbent paper; crumble.
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2:
Cook onion in bacon drippings until tender. Add
soup, milk, tomatoes, vegetables, com, salt, pepper and bay leaf; heat, stirring
occasionally, until simmering.
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3:
Add fish and bacon; simmer until fish flakes easily
when tested with a fork, about 10 minutes.
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4:
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