1 cup chopped onion
1/2 cup chopped green bell pepper
1 (28 ounce) can tomatoes
2 cups peeled and diced potatoes
1 cup water 1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
Directions: 1 Wash the flounder fillets and cut them into 1-inch pieces; set aside. 2 Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender. 3 Add the remaining ingredients and bring to a simmer. 4 Cook, covered, for 30 minutes. 5 Add the fish and cook for another 20 minutes. 6 Correct the seasonings if necessary and serve hot with cornbread.