2 lb. catfish, deboned
8 to 10 med. Irish potatoes
4 med. onions
Dash (1/4 c.) white wine
8 strips bacon
Dash of salt
Dash of black pepper
3 bay leaves
1 qt. water
1 qt. milk

8 pound catfish will yield 2 pounds deboned fish after cleaning and deboning.

Skin catfish, cut into 3 equal pieces, boil in lightly salted water for approximately 30 minutes. Drain water and let fish cool, approximately 20 minutes. Then debone.

Peel and dice potatoes, boil for approximately 10 minutes. Cut bacon into small bite-size pieces, saute, then add diced onions and saute together for 10 minutes.

Combine all of the above in large pot; add dash of wine, water, bay leaves, salt and pepper and cook on medium heat for 30 minutes. Turn heat down to simmer and add milk. Continue simmering for 15 minutes, stirring occasionally.