Kerr Lake Catfish Stew

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), or to taste
• Salt and pepper to taste
• 2 pounds catfish, cut into bite-sized pieces

Directions

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.