Marsha's Fish Stew

My sweet friend Marsha brought this stew to us for dinner one day when we were in need. I asked her for the recipe as soon as I finished my first serving. She said she's never written it out before, so, after making it twice, and adding some broth to make it a bit soupier, here's my recording of her delicious fish stew. I hope the collaboration does justice to her marvelous culinary ingenuity.

Lamb Stew

1/2-pound bacon (thickly sliced, diced)

3-4 pounds lamb (boneless shoulder, cut into 2-inch pieces, fat and "stuff" trimmed off)

1 teaspoon salt

1/2 teaspoon black pepper (freshly ground)