2 lbs. catfish fillets, skinned and cut into 1-1/2 in. pieces
5 slices bacon
1-1/2 cups onion, chopped
1 can (28 oz.) tomatoes, undrained
1 can (8 oz.) tomato sauce
1/8 tsp. pepper
3 cups potatoes, diced
2 Tbsp. Worcestershire sauce
2 tsp. salt
1/4 tsp. hot pepper sauce
Fry bacon in 12" Dutch oven over low heat until crisp. Remove from oven, crumble and
set aside, leaving drippings in oven. Add onion, cover and cook until tender. Stir in
remaining ingredients (except bacon and catfish). Bring to a boil and then simmer for
30 minutes. Add bacon and catfish. Cover and simmer 8-10 minutes or until fish flakes
easily.