Fry bacon in a large skillet. As it begins to crisp, add the onion, celery and bell pepper. Cover and saute about 10 minutes.
Meanwhile, in a large Dutch oven, combine the tomato soup and ketchup and bring to a simmer. Season the fish with salt and pepper. Add to the soup along with the vegetables and bacon. Add diced pimentos. Add hot sauce, to taste. Cover and simmer until vegetables are tender, about 20 minutes. Serve hot.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Tracy Byrd