Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
2 cups (12 oz) bacon, chopped
1-1/2 quart (2 lb) onions, dry, chopped
1-1/2 quart (2 lb) celery, fresh, diced
4-1/2 cups (1 lb 8 oz) peppers, sweet, fresh, chopped
10 lb. fish, fillets, skinned, cut into 2-inch pieces
3-1/2 gallon water
1-1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, crushed
4-1/2 cups (1 lb 8 oz) carrots, fresh, diced
4-1/2 tablespoon (3 oz) salt
1 tablespoon (1/4 oz) pepper, black
2 teaspoon thyme, ground
3-1/2 quart (4 lb 8 oz) potatoes, white, fresh, diced
Cook bacon until crisp. Remove bacon; set aside. Sauté Onions, celery, and peppers in bacon fat until onions are lightly browned. Add fish to water; bring to a boil, reduce heat and simmer for 20 minutes. Combine bacon, sautéed vegetables and remaining ingredients to fish and stock. Bring to a boil, reduce heat, and simmer 30 minutes or until vegetables are tender.