Southern Catfish Stew

• 1 lb. skinned catfish fillets or other fish fillets, fresh or frozen
• ½ cup chopped bacon
• 1 cup chopped onion
• 1 can (1 lb. 12 oz.) tomatoes
• 2 cups diced potatoes
• 1 cup boiling water
• ¼ cup catsup
• 2 tbsp. Worcestershire sauce
• 1 tsp. salt
• ¼ tsp. pepper
• ¼ tsp. thyme

Thaw frozen fillets. Cut into 1 inch pieces. Fry bacon until brown. Add onion and cook until tender. Add tomatoes, potatoes, water, catsup and seasonings.

Cover and simmer for 30 minutes. Add fish. Cover and simmer about 15 minutes longer or until potatoes are tender. Serves 6.