Fish Stew - cooking recipe

Ingredients

1/2 lb. bacon
7 small white potatoes, peeled and sliced 1/4-inch thick
6 (3 oz.) fillets whitefish
3 large onions, peeled and thinly sliced
salt and pepper to taste
2 (10.75 oz.) cans Manhattan style clam chowder
1 (28 oz.) can crushed tomatoes
1 doz. eggs

Preparation

Line the bottom of a large pot with bacon. Place a layer of potatoes over the bacon; then a layer of fish, in bite-size pieces; then a layer of onion slices, without separating the rings; and finally salt and pepper. Repeat layers, not including bacon, and finish with a final potato layer. Top with the chowder and crushed tomatoes. Can add 1 small can of tomato paste if you like a little more tomato flavor. Pour in enough water so that all is covered. Cover and simmer over medium heat until potatoes are tender, about 1 hour; bring heat back to a boil. Crack eggs into pot. Cook until eggs are done. Serve with crackers and hot sauce.