Fish Stew

[tubeN2]

Salt

Pepper

4 lbs. white fish

Oil

3 sweet onions, sliced

2 slices bacon, chopped

6 cups water

1 cup diced carrots

1 cup diced turnips

1 papaya, sliced, par - boiled

1 T. chopped parsley

1 sprig thyme

5 large potatoes, diced

1 can tomato paste

4 T. butter

Sprinkle fish with salt and pepper; brown in skillet with hot oil. Remove fish; brown onions and bacon. Place fish, onions and bacon in large saucepan. Add water; boil. Add vegetables and thyme. Cook until fish and vegetables are tender. When cooked, add tomato paste and butter. Salt to taste. Serve with rice
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