Hearty Fish Stew

2 lbs. fish fillet
4 slices bacon, diced
4 med. onions, quartered
1 pkg. frozen cut green beans
1 cup water
1 1/2 tsp. salt
1/2 tsp. crushed rosemary
1/4 tsp. thyme
1 (1 lb.) can tomatoes, undrained
1 (1 lb.) can sliced carrots, drained
2 (10 1/2 oz.) cans condensed cream of potato soup
1 cup milk
1 cup half and half

Cut filets in 1 1/2-inch squares. Fry bacon until crisp.
Remove from pan; drain and save.
Add onion, beans, water, salt, rosemary and thyme to drippings.
Cover; simmer 15 minutes. Add fish. Cover, simmer gently until fish flakes easily (10-15 minutes).
Add tomatoes and carrots. Combine remaining ingredients; mix and stir into fish mixture.
Heat to serving temperature. Sprinkle bacon on top.

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