Riverview Recipe: Catfish Stew


1 ½ to 2 lbs. catfish filets, cut in small strips

2 or 3 lg. Irish potatoes, cut in large pieces

1 lg. bell pepper, cut in strips

2 lg. onions, cut in lg. pieces

½ to ¾ lb. streak of lean (salt pork) cut in small pieces

2 Tbsp. Worcestershire

4 to 6 eggs



In heavy boiler, fry streak of lean slowly, until crisp. Remove meat from boiler. Place a layer of potatoes, onions, bell pepper, catfish and streak of lean in drippings. Repeat with second layer. Add 2 c. Worcestershire, salt to taste and lots of pepper. Cover; cook on medium heat 30 minutes. Remove lid and break raw eggs into stew. Cook 20 to 25 minutes longer until eggs are well done. Add water during the cooking if necessary.