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| Note: Use a firm fish such as rock or sea bass. |
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| 6 to 8 |
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potatoes |
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| 2 med |
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onions |
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| 1/2 lb |
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bacon |
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| 1 46-oz |
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cans tomato juice |
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| 1 1/2 |
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Juice can of water |
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| 3 lbs |
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fish cut into steaks |
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| 6 |
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eggs |
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Salt and pepper to taste |
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Texas Pete to taste |
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| Peel and cut into slices the potatoes and onions. In Dutch oven, fry the bacon. Add tomato juice, water, potatoes, and onions. Bring to boil and reduce heat. Cook until potatoes are partially done. (Corners rounded slightly) Add fish and cook about 10 minutes or until fish is nearly done. Gently add eggs 1 at a time careful not to break yokes. Cook about 8 minutes or until eggs are cooked as desired. Add salt, pepper, and Texas Pete. |
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| Servings: 1 |
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| Recipe Source |
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Source: Big Mama
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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