Salmon Stew - cooking recipe

Ingredients

1 can good salmon
1 can stewed tomatoes
2 medium onions, chopped
6 medium potatoes, diced and cooked
4 eggs, cooked, peeled and diced
1 large can evaporated milk
1/2 stick butter or margarine

Preparation

To assemble:
Saute onions in butter or margarine.
Add the whole can of salmon and the can of tomatoes (separate the bones from salmon and discard).
Cook onions, salmon and tomatoes with 1/2 cup water on medium heat for 5 minutes.
Lower heat and add diced, cooked potatoes.
Add another 1/2 cup of water.
Let simmer for about 10 minutes.
Remove stew from heat and slowly add 2 tablespoons of evaporated milk.
Stir slowly until milk is mixed in stew. Then add the rest of the milk to which has been added 1 cup of water.
Reheat very slowly.
Add eggs (the stew will curdle if too hot).
Serves 4 to 6.