Catfish Stew - cooking recipe

Ingredients

7 to 8 catfish (approximately 18-inches long)
2 to 2 1/2 lb. fatback (1-inch thick)
12 lb. potatoes
6 lb. onions
2 large cans whole tomatoes, pureed
3 (14 1/2 oz.) cans Italian tomato sauce
pinch of garlic
salt and pepper
hot sauce
Italian seasonings
sweet basil

Preparation

Dice fatback into small pieces.
Fry until tender; also fry fatback skin until fat is cooked off.
Place in stew pot. Saute onions until tender, not brown, in fatback grease.
Add all to pot.
Fillet and chop onions and potatoes.
Add to pot; simmer until done.
Let skin cook in stew until just before serving.