8 ounces bacon, diced and cooked until lightly browned
5 large potatoes, peeled and diced
3 (14 ounce) cans stewed tomatoes
3 medium onions, cut in wedges
2 quarts water
3 pounds skinned catfish fillets, cut into 1-inch pieces
1 (8 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper

In a stew pot or Dutch oven, combine the first 5 ingredients. Bring to a boil then cover and simmer for 2 hours.

Add fish, tomato sauce, salt and pepper and simmer for 20 minutes more.

Serves 8 to 10.