2 pounds fish fillet
4 slices bacon -- diced
4 medium onions -- quartered
1 package frozen cut green beans
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon crushed rosemary
1/4 teaspoon thyme
1 can (1 lb.) tomatoes -- undrained
1 can (1 lb.) sliced carrots -- drained
2 cans (10 1/2 oz.) condensed cream of potat
1 cup milk
1 cup half and half
Cut filets in 1 1/2-inch squares. Fry bacon until crisp.
Remove from pan; dra in and save.
Add onion, beans, water, salt, rosemary and thyme to drippings.
C over; simmer 15 minutes.
Add fish. Cover, simmer gently until fish flakes easily
Add tomatoes and carrots. Combine remaining ingredients;
mix and stir into fish mi xture. Heat to serving
temperature. Sprinkle bacon on top.