Combine the bass and water to cover (about 1 quart) in a soup pot and bring to a boil. Boil until the fish flakes easily. Remove the fish from the cooking liquid and flake into small pieces. Reserve the liquid.
Fry the salt pork into a soup pot over medium heat for about 3 minutes; drain. Add the carrots, onions, bell pepper, parsley and margarine. Fry for about 5 minutes. Drain the tomatoes, reserving the juice. Add the tomatoes to the soup pot. Add fish to soup pot. Combine reserved tomato juice and fish cooking liquid and add to soup pot. Add the potatoes, thyme, bay leaves and pepper to soup pot. Simmer for 40 minutes. Add salt. Remove the bay leaves before serving. Makes 6 to 8 servings.
Ingredients
6 medium bass fillets
8 ounces salt pork, diced
3 large carrots, peeled and diced
3 medium white onions, diced
1 medium green bell pepper, diced
2 tablespoons chopped parsley
1/4 cup (1/2 stick) margarine
1 (14-ounce) can whole tomatoes
3 medium potatoes, peeled and cubed
1/3 teaspoon thyme
2 small bay leaves
1/2 teaspoon pepper
salt to taste
