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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Sauté onion in bacon drippings until tender.
3. Cut 1/4 pound fish into 1/2-inch squares, and add to sautéed 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.
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