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Hearty Fish Stew


      2 lbs. fish fillet
      4 slices bacon, diced
      4 med. onions, quartered
      1 pkg. frozen cut green beans
      1 c. water
      1 1/2 tsp. salt
      1/2 tsp. crushed rosemary
      1/4 tsp. thyme
      1 (1 lb.) can tomatoes, undrained
      1 (1 lb.) can sliced carrots, drained
      2 (10 1/2 oz.) cans condensed cream of potato soup
      1 c. milk
      1 c. half and half


    Cut filets in 1 1/2-inch squares. Fry bacon until crisp. Remove from pan; drain and  save. Add onion, beans, water, salt, rosemary and thyme to drippings. Cover; simmer 15  minutes. Add fish. Cover, simmer gently until fish flakes easily (10-15 minutes). Add  tomatoes and carrots. Combine remaining ingredients; mix and stir into fish mixture. Heat  to serving temperature. Sprinkle bacon on top.

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