Grampa'S Catfish Stew - cooking recipe

Ingredients

1 lb. slab bacon, diced
2 lb. onions, chopped
1 (46 oz.) can tomato juice
1 (6 oz.) can tomato paste
1 (32 oz.) bottle catsup
3 cloves garlic, minced
salt and freshly ground pepper to taste
Tabasco sauce to taste
Worcestershire sauce to taste
3 lb. catfish, skin and bones removed
6 hard-cooked eggs, chopped

Preparation

In a large pot, cook the bacon until it is almost crisp.
Add the onions; saute until they are translucent.
Drain off the excess grease.
Add the tomato juice, tomato paste, catsup and garlic; cook, covered, over low heat for 2 1/2 hours.
Season with the salt and pepper, Tabasco and Worcestershire.
Add the catfish and the chopped eggs; cook over low heat for 30 minutes, breaking up the fish as it cooks.
Yields 8 servings.