Catfish Stew

Name: Catfish Stew
Ingredients: 3 slices bacon; 1 cup chopped onion; 1 1/4 pounds catfish fillets, divided; 1 (28-ounce) can whole tomatoes, undrained; 2 cups peeled, diced potatoes; 1 cup water; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; Dash of pepper; 1/8 teaspoon ground thyme; 1/8 teaspoon hot sauce

11 ingredients

4 steps

Ingredients

3 slices bacon
1 cup chopped onion
1 1/4 pounds catfish fillets, divided
1 (28-ounce) can whole tomatoes, undrained
2 cups peeled, diced potatoes
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon salt
Dash of pepper
1/8 teaspoon ground thyme
1/8 teaspoon hot sauce

Directions

1

Cook bacon in a large Dutch oven until crisp and browned; drain on paper towels. Crumble and set aside, reserving drippings in pan.
2

Saute onion in bacon drippings until tender.
3

Cut 1/4 pound fish into 1/2-inch squares, and add to sauteed onion. Stir in tomatoes, potatoes, water, Worcestershire sauce, salt, pepper, thyme, and hot sauce. Bring mixture to a boil. Reduce heat; cover and simmer 30 minutes.
4

Cut remaining fish into 1 1/2- inch pieces. Add to stew mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Stir in reserved bacon. Spoon into serving bowls, and serve immediately.