1/2 lb. sliced bacon, chopped
5 lbs. white potatoes, chopped
2 lbs. onions, chopped
Salt and pepper to taste
2 qt. water
3 lbs. dressed catfish
1 c. catsup
4 c. cooked tomatoes, chopped

Fry bacon until crisp in large kettle. Add chopped vegetables with water. Simmer 3 hours, stirring frequently. Add catfish (or other fish such as halibut or perch steaks) and continue simmering 30 minutes longer.

Before serving, stir in catsup and add salt and pepper to taste. Serves 10-12.

This recipe got its name because it was prepared on the bank of the bayou or river where the fish was caught and pine bark was used to build a quick fire.