Apalachicola River Catfish Stew

Apalachicola River Catfish Stew

5 pounds river catfish
8 slices bacon
2 large onions, chopped
6 medium potatoes, coarsely chopped
2 teaspoons salt
1 (10-oz.) can tomato soup
pepper to taste
Saltine crackers, if desired
finely chopped parsley (optional)

Clean and head the catfish. Combine catfish and enough water to cover in large pot. Cook over medium-high heat until catfish flakes off easily. Drain through a colander, reserving stock. Discard skin and bones, reserving meat.

Fry bacon in skillet until crisp. Drain, reserving bacon drippings. Cook onions and potatoes in reserved bacon drippings in skillet until tender, stirring frequently. Add mixture to reserved fish stock. Bring to a boil;
reduce heat.

Stir in salt, reserved catfish and tomato soup. Simmer for 5 minutes or until potatoes are tender. Season with pepper. You may add crushed saltine crackers if a thicker consistency is desired.

Garnish with chopped parsley, if desired.