CHESAPEAKE HOUSE FISH STEW

8 ounces bacon, diced
1 cup chopped onions
5 cups water
3 pounds flounder fillets
2 tablespoons Worcestershire sauce
1 tablespoon celery salt
1 teaspoon hot sauce
Freshly ground black pepper
2 cups ketchup
1 (8-ounce) can tomato paste
4 to 6 cups cooked rice (for serving)

Fry bacon until crisp. Remove from pan and drain on paper towels. Add onions to bacon drippings and cook until lightly brown. Reserve.

In large soup pot, bring water to boil. Stir in onions, drippings, bacon, fish, Worcestershire sauce, celery salt, hot sauce and pepper, to taste. Reduce heat to a simmer. Cook until fish begins to fall apart, about 10 minutes.

Stir in ketchup and tomato paste. Simmer stew for 2 hours or until thickened. For more soup-like results, cut simmering time to 1 hour.

Serve over rice.

Source: The Big Book of Fish and Shellfish by Fred Thompson