Cromer'S Catfish Stew - cooking recipe

Ingredients

5 to 7 lb. fillet catfish (chicken may be substituted)
1 lb. fatback
3 lb. onions
1 qt. Mott's clamato juice
1 qt. Hunt's ketchup
salt and pepper
Texas Pete hot sauce

Preparation

Slice fatback into 1/4-inch slices.
Remove rind and dice into small cubes.
Fry fatback until it begins to float.
Peel onions and dice into small pieces.
Place onions in the fatback grease and cook until well done.
Pour in one quart of clamato juice and 1 quart of ketchup.
Rinse bottles with water and add to the mixture (about 2 quarts water).
Add salt and pepper to taste.
Add the fish fillets and let them cook until well done.
Cover pot and simmer to thicken to desired consistency.
Serve over rice or loaf of bread with slaw or pickles.