Georgia Catfish Stew

• 2 pounds catfish fillets
• 3 cups water
• 1 1/2 teaspoons salt, divided
• 1 pound thick sliced bacon, cut into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1/2-inch slices
• 2 medium onions, thinly sliced, divided
• 2 (14 1/2-ounce) cans stewed tomatoes, drained, divided
• 1/4 teaspoon pepper, divided
• 2 tablespoons sugar
• 3 pickled banana peppers
• 2 tablespoons pickled banana pepper juice

1. Place catfish in a 13- x 9- x 2- inch baking dish; add water and 1 teaspoon salt. Cover with foil; bake at 350u0b0 for 30 minutes or until fish is tender. Remove fish, reserving liquid. Let fish cool. Remove fish in large pieces from bone.
2. Line bottom of a large stock pot with half each of the bacon, sliced potatoes, onion, fish, and tomatoes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Repeat layers.
3. Pour reserved catfish liquid over layered ingredients. Sprinkle with sugar. Place banana peppers on top; add pepper juice. Cover; bring to a boil. Reduce heat; simmer 2 to 3 hours. Do not stir.

catfish fillets, water, salt, bacon, potatoes, onions, tomatoes, pepper, sugar, banana peppers, pepper juice

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