Southern Catfish Stew

Pat the catfish fillets dry and cut into 1-inch pieces. Set aside.

In a large heavy-bottomed pot, cook the chopped bacon over medium heat for 2-3 minutes until it starts to render its fat but isn't fully crispy.

Add the diced onion and bell pepper to the pot with the bacon. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-6 minutes.

Add the tomatoes with their juices, cubed potatoes, water, tomato sauce, Worcestershire sauce, thyme, salt, and pepper. Bring to a gentle simmer.

Cover and simmer for 30 minutes, or until the potatoes are tender when pierced with a fork.

Gently add the catfish pieces to the stew. Cover and simmer for another 15-20 minutes, until the fish flakes easily and is cooked through. (Don't stir too vigorously once you add the fish — catfish is delicate and will break apart if handled roughly.)

Taste and adjust seasoning with salt and pepper as needed. Serve hot with cornbread.