Fish Stew - cooking recipe

Ingredients

3 lb. fish (rock or flounder), blocked for stewing
3 lb. potatoes, sliced
2 lb. onions, sliced
1/2 tsp. red pepper
1 can tomato paste
1 can tomato juice
1/2 lb. bacon
salt and pepper to taste
12 eggs

Preparation

Fry bacon in large pot.
Place potatoes, onions and fish in alternate layers until all are used.
Add tomato juice, paste and enough water to cover vegetables and fish.
Add seasoning.
Bring to boil and cook rapidly for 20 minutes, then add all 12 eggs. Break one at a time in a small bowl and pour on top of stew.
Cook 15 minutes longer.