Boca Rio Fish Chowder - cooking recipe

Ingredients

1 lb. fish (local, snapper or mullet)
2 Tbsp. chopped bacon
1 c. water
1 c. V-8 juice
1 c. stewed tomatoes or 1 c. tomato juice
1/2 c. cubed celery
1/2 c. cubed carrots
1 large Idaho potato, cubed
pinch of thyme, curry, dill, salt and pepper

Preparation

Place water and fish of choice in heavy pot; simmer no more than 8 minutes, with lid on pot.
Remove fish from water; set aside.
Brown bacon, then add onions to cook until tender.
Add this and remainder of ingredients (do not include tomatoes, only the juice, if used).
Simmer for about 15 minutes.
Do not overcook.
Veggies should be crunchy, not soft.
Remove any skin and bone from fish; break into 1/2 to 1-inch pieces and add with stewed tomatoes (if desired) to chowder.
Simmer only a minute or two to heat.
Tastes better the next day.
Be sure not to recook. Only heat to a nice-and-hot.
Yields 4 to 6 servings.
Serve with French bread heated in oven with Cheddar cheese melted on top.