Catfish Stew

• 3 slices bacon
• 1 cup chopped onion
• 1 1/4 pounds catfish fillets, divided
• 1 (28-ounce) can whole tomatoes, undrained
• 2 cups peeled, diced potatoes
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• Dash of pepper
• 1/8 teaspoon ground thyme
• 1/8 teaspoon hot sauce

1. Cook bacon in a large Dutch oven until crisp and browned; drain on paper towels. Crumble and set aside, reserving drippings in pan.
2. Saute onion in bacon drippings until tender.
3. Cut 1/4 pound fish into 1/2-inch squares, and add to sauteed onion. Stir in tomatoes, potatoes, water, Worcestershire sauce, salt, pepper, thyme, and hot sauce. Bring mixture to a boil. Reduce heat; cover and simmer 30 minutes.
4. Cut remaining fish into 1 1/2- inch pieces. Add to stew mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Stir in reserved bacon. Spoon into serving bowls, and serve immediately.

bacon, onion, catfish fillets, tomatoes, potatoes, water, worcestershire sauce, salt, pepper, ground thyme, hot sauce

Taken from www.myrecipes.com/recipe/catfish-stew (may not work)