Fish Stew - Peruvian - cooking recipe

Ingredients

1 1/2 lb. boneless fish, cut into chunks
1/2 c. celery, chopped
3 thin slices bacon, fried and diced
2 c. red and green bell peppers, thinly sliced
1 c. onions, sliced thin
1 lb. unpeeled red potatoes
2 ears corn, broken in half
1 Tbsp. lemon juice
1 (16 oz.) can tomatoes
2 1/2 c. water
1/2 to 1 can Ro-Tel tomatoes
1 can chicken broth
salt and pepper to taste

Preparation

In a large saucepan, brown bacon and dice.
Stir in bell peppers and onions and saute until wilted.
Add potatoes, corn, tomatoes, Ro-Tel, water, lemon juice and seasonings.
Bring to a boil and then reduce to a simmer for 20 to 30 minutes.
Add fish and cook 5 minutes or until fish is done.