Recipe#1048

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

2 cups (12 oz) bacon, chopped
1 1/2 qt. (2 lb) onions, dry, chopped
1 1/2 qt. (2 lb) celery, fresh, diced
4 1/2 cups (1 lb 8 oz) peppers, sweet, fresh, chopped
10 lb. fish, fillets, skinned, cut into 2-inch pieces
3 1/2 gal. water
1 1/2 gal. (12 lb 12 oz or 2-No. 10 cn) tomatoes, crushed
4 1/2 cups (1 lb 8 oz) carrots, fresh, diced
4 1/2 tbsp. (3 oz) salt
1 tbsp. (1/4 oz) pepper, black
2 tsp. thyme, ground
3 1/2 qt. (4 lb 8 oz) potatoes, white, fresh, diced

INSTRUCTIONS

Cook bacon until crisp. Remove bacon; set aside. Saute Onions, celery, and peppers in bacon fat until onions are lightly browned. Add fish to water; bring to a boil, reduce heat and simmer for 20 minutes. Combine bacon, sauteed vegetables and remaining ingredients to fish and stock. Bring to a boil, reduce heat, and simmer 30 minutes or until vegetables are tender.