Fish Stew - cooking recipe

Ingredients

about 2 lb. fish (any kind)
4 strips bacon
2 medium onions, chopped
5 potatoes, diced
1 large can tomatoes, crushed
1/2 tsp. salt
1 tsp. pepper
4 c. water
6 or 7 eggs

Preparation

Parboil fish in water; lift fish out to cool.
Fry bacon and saute onions in drippings.
Boil potatoes in fish broth until almost done.
Add tomatoes, salt, pepper and onions.
Cook for 5 minutes, until potatoes are tender.
Bone/flake fish and crumble bacon.
Add to other mixture in pot.
Heat to simmer.
Break 1 egg into the stew for every person who will be eating and one or two extra for the pot.
Cover for about 5 minutes.
Dish into large soup bowls, ensuring that every person gets an egg.
Serves 5 to 6.