Kerr Lake Catfish Stew

5 slices bacon

1 ½ cups chopped onion

1 (28 ounce) can tomatoes with liquid

1 (8 ounce) can tomato sauce

3 cups diced potatoes

2 tablespoons Worcestershire sauce

6 dashes hot pepper sauce (such as Tabasco®), or to taste

salt and pepper to taste

2 pounds catfish, cut into bite-sized pieces

Place the bacon in a Dutch oven or a large pot with a lid; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserving the drippings in the skillet, remove the bacon to a plate lined with paper towels to drain. Crumble the bacon and set aside.

Put the onions in the pot; cover and allow to cook about 5 minutes. Stir the tomatoes, tomato sauce, potatoes, Worcestershire sauce, and hot pepper sauce into the onions. Season with salt and pepper; allow to simmer 30 minutes. Stir the crumbled bacon and catfish into the mixture; continue cooking until the fish flakes easily, about 10 minutes more.