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CATFISH STEW

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4 lb. catfish
12 small potatoes
5 medium onions
4 stalks celery
1 qt. (32 oz.) tomatoes
1 can (6 to 8 oz.) tomato
sauce
2 cans (4 to 6 oz.) tomato
puree
1/4 tsp. garlic powder
1/2 tsp. black pepper
hot sauce or jalapeno to taste
pinch of thyme
pinch of salt
pinch of parsley
bay leaf
1 lb. bacon
1 tsp. sugar
1 bundle green wild onion

Boil catfish (thawed 3 or 4 minutes). Take off of
bones. Throw it all into pot and let simmer at least 3 hours.
The longer, the better. Makes 6 quarts.

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