Carolina Catfish Stew

2 or 3 slices salt pork (can substitute bacon)
1 lg. onion, chopped
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1/4 tsp. oregano
2 bay leaves
1 clove garlic, minced
Worcestershire sauce
1 to 1 1/2 lbs. catfish filet, cut into bite-size chunks
Hot cooked rice

In large pot, cook salt pork until crisp, then remove. Add chopped onion
and garlic, and cook in drippings until translucent and soft. Add
tomato sauce and paste and water (4 cups more or less). Season with
oregano, bay leaves, 2 dashes or Worcestershire sauce and salt and pepper
to taste. Simmer for 30 minutes. Add catfish and cook for 15 minutes
more. Serve in bowls over rice. Add a dash of Tabasco sauce to make it
more spicy, if desired.



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