Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        pike -- (up to 5 pounds),
                        -- cleaned and boned,
     3/4  teaspoon      salt
     3/4  teaspoon      white pepper
     3/4  teaspoon      paprika
     1/4  teaspoon      ginger
   2      cups          chopped tomatoes -- preferably fresh
   1      cup           water or clam juice
     1/2  cup           chopped onion
   3                    cloves
   1                    bay leaf
     1/2  teaspoon      sugar -- (optional)
   3      tablespoons   sweet butter
   2      tablespoons   flour
   4      strips        lean bacon
                        ***SHRIMP STUFFING***
   1      pound         cooked shrimp -- shelled & deveined
   1      small   can   mushrooms -- drained and chopped
   1      small   jar   capers -- drained
   2      tablespoons   fresh lemon juice
   1      handful       bread crumbs

Preparation:

1. Season fish inside and out with salt, pepper, paprika, and ginger.. 2. Stuff opening with Shrimp Stuffing; sew opening closed. 3. Cook together tomatoes, water, onion, cloves, bay leaf and sugar in medium-size saucepan 20 minutes. 4. Melt butter; blend in flour and cook, stirring, over low heat until thick and smooth. 5. Mix butter-flour with tomato mixture; cook 10 minutes, then strain. 6. Place fish in shallow roasting pan; lay bacon over fish and top with half the tomato sauce. 7. Bake in preheated 325 F. oven about 1 hour, or until fish is done, basting often during baking. 8. Serve the remaining sauce with fish. Shrimp Stuffing: Mix together all ingredients. (If mixture seems a bit dry, moisten with juice from mushrooms.)