Kerr Lake Catfish Stew - cooking recipe

Ingredients

5 slices bacon
1 1/2 cups chopped onion
1 (28 ounce) can tomatoes with liquid
1 (8 ounce) can tomato sauce
3 cups diced potatoes
2 tablespoons Worcestershire sauce
6 dashes hot pepper sauce (such as Tabasco(R)), or to taste
salt and pepper to taste
2 pounds catfish, cut into bite-sized pieces

Preparation

Place the bacon in a Dutch oven or a large pot with a lid; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserving the drippings in the skillet, remove the bacon to a plate lined with paper towels to drain. Crumble the bacon and set aside.
Put the onions in the pot; cover and allow to cook about 5 minutes. Stir the tomatoes, tomato sauce, potatoes, Worcestershire sauce, and hot pepper sauce into the onions. Season with salt and pepper; allow to simmer 30 minutes. Stir the crumbled bacon and catfish into the mixture; continue cooking until the fish flakes easily, about 10 minutes more.