CAROLINA CATFISH STEW
2 or 3 slices salt pork (can substitute bacon)
1 lg. onion, chopped
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1/4 tsp. oregano
2 bay leaves
1 clove garlic, minced
Worcestershire sauce
1 to 1 1/2 lbs. catfish filet, cut into
bite-size chunks
Hot cooked rice
In large pot, cook salt pork until
crisp, then remove.
Add chopped onion and garlic, and
cook in drippings until translucent
and soft.
Add tomato sauce and paste and water
(4 cups more or less).
Season with oregano, bay leaves, 2 dashes
or Worcestershire sauce and salt and pepper
to taste.
Simmer for 30 minutes.
Add catfish and cook for 15 minutes more.
Serve in bowls over rice.
Add a dash of Tabasco sauce to make it
more spicy, if desired.
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