Spicy Fish Stew

6 strips bacon, diced

1 large onion, diced

4 ribs of celery, finely diced

1 large bell pepper, diced

1 cup parsley, finely diced

1 tablespoon flour

1 teaspoon each: curry powder, thyme, brown sugar and black pepper

1 quart low-sodium chicken broth

48 ounces Spicy V-8 Juice

1 cup ketchup

3 ounces tomato paste

1 can (13-14 ounces) tomato soup

1 can (14 1/2-ounce) stewed tomatoes

2 pounds potatoes, peeled, diced and boiled

4 boiled eggs, peeled and diced

4 cloves garlic, minced

1 bay leaf

1 tablespoon prepared mustard

1 teaspoon Worchestershire sauce

2 pounds boneless, skinless white fish, such as whiting, tilapia, black fish or sheepshead, cut into small chunks

Cooked rice for serving

In a soup kettle over medium heat, fry the bacon crisp. Remove and reserve bacon. In the bacon grease, brown the onion, celery, bell pepper and parsley. As these wilt, sprinkle over the flour and spices. When the onions are clear, blend in all of the other ingredients. Reduce to simmer. Cover and cook for 1 to 1 1/2 hours.

Serve in bowls with rice. Sprinkle with bacon.

Note: This is better the next day and can be cooked in a slow cooker.