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CAJUN CATFISH STEW 
2 lbs. catfish (or any white fish)
2 onions, diced
1 green pepper, diced
1 (10.5 oz.) can tomato puree
1 (16 oz.) can tomatoes, diced
Salt to taste
Worcestershire sauce to taste
2 slices bacon, diced
1 garlic clove, minced
2 med. potatoes, diced
1 carrot, diced
Sweet basil to taste
Tabasco sauce to taste
1/4 c. parsley, chopped

Place fish in soup pot. Cover with water; add a little salt. Simmer until fish is just done (about 20 minutes). Strain, reserving liquid. Flake fish off bones and set aside. Lightly saute onion and garlic with bacon until lightly browned. Add fish broth, green peppers, carrots, potatoes, tomatoes and seasoning to taste. Simmer for at least one hour. Add fish and cook a few minutes longer. Serve in bowls; sprinkle parsley on top. Makes about 3 quarts.
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