Lake Norman Catfish Stew - cooking recipe

Ingredients

2 lb. catfish fillets
1/2 c. chopped bacon
1 c. chopped onion
2 (1 lb. 3 oz.) cans tomatoes
2 c. diced potatoes
1/2 c. catsup
2 Tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper
1 can peas
1 can corn

Preparation

Thaw frozen fillets and remove skin.
Cut fillets into 1-inch pieces.
Fry bacon until lightly browned in a large kettle over low heat.
Add onion and cook until tender.
Add tomatoes, potatoes, corn, peas, catsup and seasonings.
Bring to the boiling point.
Reduce heat and cook covered for 30 minutes, stirring occasionally.
Add fish and continue cooking for 40 to 45 minutes or until potatoes are tender.
Yields 10 servings.