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Ingredients:
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
Directions: 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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