Ingredients Jump to Instructions ↓

  1. 1 pound bacon, coarsely chopped

  2. 3 white onions, diced

  3. 2 stalks celery , chopped

  4. 1 green bell pepper, chopped

  5. 1 (10-ounce) can tomato soup

  6. 3/4 cup ketchup

  7. 3 pounds skinless, firm, white fish fillets, cut into large chunks Kosher salt and freshly ground black pepper Dash hot pepper sauce, or to taste (recommended: Tabasco)

  8. 1 small jar pimentos, diced

Instructions Jump to Ingredients ↑

  1. Fry bacon in a large skillet. As it begins to crisp , add the onion , celery and bell pepper. Cover and saute about 10 minutes. Meanwhile, in a large Dutch oven , combine the tomato soup and ketchup and bring to a simmer . Season the fish with salt and pepper. Add to the soup along with the vegetables and bacon. Add diced pimentos. Add hot sauce , to taste. Cover and simmer until vegetables are tender, about 20 minutes. Serve hot.


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