Thursday, January 5, 2012

Catfish Stew

1 lb catfish fillet 3 slices bacon , chopped 1 cup chopped onion 1/2 cup chopped green bell pepper 1 (28 ounce) can tomatoes 2 cups peeled and diced potatoes 1 cup water 1/4 cup ketchup 2 tablespoons Worcestershire sauce 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon thyme Directions: 1 Wash the catfish fillets and cut them into 1-inch pieces; set aside. 2 Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender. 3 Add the remaining ingredients and bring to a simmer. 4 Cook, covered, for 30 minutes. 5 Add the fish and cook for another 20 minutes. 6 Correct the seasonings if necessary and serve hot with cornbread.