White Catfish Stew - cooking recipe

Ingredients

4 lbs cleaned and de-boned catfish
4 lbs potatoes
5 -6 medium onions
4 -5 slices pork fatback
3 -4 hard-boiled eggs
salt, to taste
black pepper, to taste
hot sauce, to taste (optional)

Preparation

Cut catfish into thumbnail-size squares.
Salt and pepper pieces pretty heavily and put into refrigerator until time to use.
Peel the boiled eggs and chop into small pieces.
Peel potatoes and cut into small cubes and cover with water until ready to use.
Peel onions and slice into rings.
Fry fatback crisp.
Put pieces aside and pour drippings into a large pot.
Bring fatback drippings to a medium heat, add onions and cook for about 10 minutes, stirring occasionally; remove onions to a bowl.
Put about 4 or 5 cups of water in the pot, bring to a boil, put the potatoes in the pot.
You might have to add more fresh water to barely cover the potatoes.
Cook about 15 or 20 minutes;I crumble up the fried fatback and put it in with the potatoes, but you don't have to.
Put the onions back in the pot with the potatoes and bring to almost a boil, throw in a handful of fish, stir a little, throw in some more fish, stir a little more, do this until you use all the fish.
I use a long skinny spoon so the fish won't get all mashed up; I like chunks of fish in the stew.
Add the boiled eggs and stir.
Cook on medium for about 6 minutes.
Stir a couple of times to be sure the potatoes aren't sticking to the bottom of the pot.
Taste.
Add more salt, pepper, and hot sauce if needed.
Enjoy!