Throwing a Fish Stew

NGREDIENTS 6 slices thick-cut bacon, cut into 1/2-inch-wide strips 2 onions, halved and sliced thin Salt ½ teaspoon red pepper flakes 6 cups water 1 (6-ounce) can tomato paste 1 pound red potatoes, unpeeled, sliced 1/4 inch thick 1 bay leaf 1 teaspoon Tabasco sauce, plus extra for serving 2 pounds skinless white fish fillets, 1 to 1 1/2 inches thick, cut into 2-inch chunks 8 large eggs

BEFORE YOU BEGIN Any mild, firm-fleshed whitefish, such as bass, rockfish, cod, hake, haddock, or halibut, will work well in this stew. Our favorite bacons are Thick Sliced Bacon and. Serve this rustic stew with soft white sandwich bread or saltines.

INSTRUCTIONS 1 Cook bacon in Dutch oven over medium heat until crispy, 9 to 11 minutes, stirring occasionally. Add onions, 1 1/2 teaspoons salt, and pepper flakes and cook until onions begin to soften, about 5 minutes.

2 Stir in water and tomato paste, scraping up any browned bits. Add potatoes and bay leaf. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook at vigorous simmer for 10 minutes.

3 Reduce heat to medium-low and stir in Tabasco. Nestle fish into stew but do not stir. Crack eggs into stew, spacing them evenly. Cover and cook until eggs are just set, 17 to 22 minutes. Season with salt to taste. Serve, passing extra Tabasco separately.