World's Best Catfish Stew

Cook bacon until it is tearable and hard, but not too crisp. Saute bell pepper and onion in bacon grease.

Cook potatoes until firm with some Italian seasoning added to water.

Drain water; add chopped stewed tomatoes, onion, bell pepper, mostly drained canned corn, 1 teaspoon Italian seasoning, a tablespoon seasoning salt, minced celery, 1 can tomato purée and heat until it boils.

Cover catfish fillets with water in glass bowl; add teaspoon or more of Italian seasoning and microwave 8 to 10 minutes.

Drain water and chunk up catfish; add to hot stew.

Thicken mixture with tomato paste or an extra can of tomato purée.

Simmer awhile and serve in bowl; pass Tabasco.

Serve with cornbread and rice.