Southern Catfish Stew

From John Edge's "A Gracious Plenty: Recipes and Recollections from the American South" Serve with cornbread.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  lb catfish fillet
• 3  slices bacon, chopped
• 1  cup  chopped onion
• 1⁄2 cup  chopped green bell pepper
• 1 (28 ounce) can tomatoes
• 2  cups  peeled and diced potatoes
• 1  cup water
• 1⁄4 cup ketchup
• 2  tablespoons Worcestershire sauce
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon thyme

Directions

1. Wash the catfish fillets and cut them into 1-inch pieces; set aside.
2. Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
3. Add the remaining ingredients and bring to a simmer.
4. Cook, covered, for 30 minutes.
5. Add the fish and cook for another 20 minutes.
6. Correct the seasonings if necessary and serve hot with cornbread.