Fish Stew - cooking recipe

Ingredients

20 oz. V-8 juice
10 oz. tomato soup
10 oz. French onion soup
1/2 lb. bacon
onions (3 small or 1 large)
1 tsp. Worcestershire
2 tsp. garlic salt
2 tsp. Texas Pete
1 1/2 to 2 tsp. black pepper
fish fillets (approximately 1/2 lb. per person, catfish, Wahoo, King mackerel)

Preparation

Fry bacon until crisp and crumble.
Discard 1/2 of grease, then fry cut onions in remaining grease until slightly brown.
Add bacon, fish pieces and the juices and spices.
Heat to a slow boil in an uncovered pot for 45 to 60 minutes to cook fish and thicken sauce.
This should fill up a 4-quart pot.
Serve over rice.