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| | | Hearty Perch Vegetable Stew | Favorite of Debbie Bishop , Port Clinton, Ohio
| | Course: | Soup | | Servings: | 4-6 | |
Ingredients & Instructions:
4 slices of bacon, cut up
1 medium onion, chopped
1 small green pepper, chopped
¼ cup chopped celery
1 clove garlic, minced
4 tomatoes, peeled and chopped
2 cups sliced fresh mushrooms
2 cups water
1 can of tomato paste
½ cup white wine
1 tablespoon of chicken bouillon granules
1 bay leaf
½ teaspoon dried oregano leaves
½ teaspoon of sugar
¼ teaspoon of ground sage
1 pound of perch fillets
Cook bacon over medium-high heat, stirring occasionally, until crisp. Remove with slotted spoon; set aside. Add onion, green pepper, celery and garlic. Cook and stir over medium heat until vegetables are tender, 6-7 minutes. Add bacon and remaining ingredients except fish. Simmer, stirring occasionally, for 30 minutes. Cut perch fillets into 1-inch pieces. Add to soup. Simmer, stirring gently, until fish flakes easily, about 8 minutes.
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