Swordfish Stew

Name: Swordfish Stew
Yield: 4
Ingredients: 6 slices of smoked bacon; 1/2 cup of chopped onion; 1/2 cup of chopped salted pork; 1/4 cup of chopped green pepper; 1 kg of peeled tomatoes; 1/4 cup of uncooked rice; 250 g of fresh or thawed swordfish; 1 tablespoon of English Worcestershire sauce; Salt and black pepper to taste

1
6 slices of smoked bacon
2
1/2 cup of chopped onion
3
1/2 cup of chopped salted pork
4
1/4 cup of chopped green pepper
5
1 kg of peeled tomatoes
6
1/4 cup of uncooked rice
7
250 g of fresh or thawed swordfish
8
1 tablespoon of English Worcestershire sauce
9
Salt and black pepper to taste

Ingredients

1
6 slices of smoked bacon
2
1/2 cup of chopped onion
3
1/2 cup of chopped salted pork
4
1/4 cup of chopped green pepper
5
1 kg of peeled tomatoes
6
1/4 cup of uncooked rice
7
250 g of fresh or thawed swordfish
8
1 tablespoon of English Worcestershire sauce
9
Salt and black pepper to taste

Directions

1
Fry the bacon until crispy
2
Drain and reserve 2 tablespoons of grease
3
Mince the bacon and reserve
4
Fry the onion, salted pork, and green pepper in the reserved grease until tender
5
Combine the tomatoes, rice, swordfish, Worcestershire sauce, salt, and black pepper to taste
6
Cook covered, stirring occasionally, for 20-25 minutes or until the rice is cooked
7
Serve in a bowl and sprinkle with minced bacon.