Catfish Stew

Billie’s foster father, Marvin Exley, inspired the Van Dykes’ recipe for catfish stew. Mr. Exley had a shack on Ebenezer Creek near Savannah and whenever the family visited, he made his stew from catfish caught there.

1 pound bacon

1½ pounds catfish fillets

1½ cups chopped onions

4 cups diced potatoes

2 (16-ounce) cans tomatoes

⅓ cup tomato paste

2 tablespoons Worcestershire sauce

Salt and pepper

Fry the bacon until crispy and chop it into small pieces. Cut the catfish fillets into bite-size pieces. Remove the bacon and fry the fish and onions in the bacon grease until the fish are done and the onions are tender. In a large pot combine the potatoes, tomatoes, tomato paste, Worcestershire sauce, and salt and pepper to taste and bring to a boil. Cover the pot, reduce the heat, and simmer until the potatoes are tender. Add the fish, onions, bacon, and bacon grease to the mixture. Cover and simmer for another 20 minutes.

YIELD: 12 TO 14 SERVINGS