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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From John Edge's A Gracious Plenty: Recipes and Recollections from the American South Serve with cornbread. Ingredients:
1 lb catfish fillet |
3 slices bacon, chopped |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
1 (28 ounce) can tomatoes |
2 cups peeled and diced potatoes |
1 cup water |
1/4 cup ketchup |
2 tablespoons worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon thyme |
Directions:
1. Wash the catfish fillets and cut them into 1-inch pieces; set aside.
2. Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
3. Add the remaining ingredients and bring to a simmer.
4. Cook, covered, for 30 minutes.
5. Add the fish and cook for another 20 minutes.
6. Correct the seasonings if necessary and serve hot with cornbread.
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