World'S Best Catfish Stew

• 1 medium onion, chopped
• 1 medium bell pepper
• 1 (16 oz.) can corn or fresh shucked equivalent
• 2 cans stewed tomatoes, chopped
• 1 to 2 cans tomato puree
• 1 can tomato paste
• 4 to 6 potatoes, medium cubed
• 1/4 lb. thick sliced hickory smoked bacon
• Italian herb mix
• 1 Tbsp. minced celery
• 3 to 5 lb. fresh catfish fillets (4 lb. is just right)
• seasoning salt to taste
• crushed red pepper or Tabasco to taste (optional)

1. Cook bacon until it is tearable and hard, but not too crisp. Saute bell pepper and onion in bacon grease.
2. Cook potatoes until firm with some Italian seasoning added to water.
3. Drain water; add chopped stewed tomatoes, onion, bell pepper, mostly drained canned corn, 1 teaspoon Italian seasoning, a tablespoon seasoning salt, minced celery, 1 can tomato puree and heat until it boils.
4. Cover catfish fillets with water in glass bowl; add teaspoon or more of Italian seasoning and microwave 8 to 10 minutes.
5. Drain water and chunk up catfish; add to hot stew.
6. Thicken mixture with tomato paste or an extra can of tomato puree.
7. Simmer awhile and serve in bowl; pass Tabasco.
8. Serve with cornbread and rice.

onion, bell pepper, corn, tomatoes, tomato puree, tomato paste, potatoes, bacon, italian herb mix, celery, fresh catfish fillets, salt, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406517 (may not work)