Directions In a heavy bottomed soup pot, sauté the bacon. As soon as it startes to brown add the onion and diced green and red pepper. Cook for about 5 min more. Add the diced tomatoes. Cook 5 min. more. Add the okra and the fish stock bring to a boil and reduce to a simmer. Cook till soup

In a heavy bottomed soup pot, saute the bacon. As soon as it startes to brown add the onion and diced green & red pepper. Cook for about 5 min more. Add the diced tomatoes. Cook 5 min. more. Add the okra and the fish stock bring to a boil and reduce to a simmer. Cook till soup starts to

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Heat a Dutch oven over medium-high heat and add the bacon. Sauté until the bacon is crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of bacon drippings from the pan. Add the chopped onion and garlic and sauté over medium heat until

In a heavy saucepan, heat the butter and bacon fat until foaming. Add diced onion and shallots; cook and stir for 5 minutes. Toss garlic, thyme and 1 ⁄2 tsps. salt into the pan, and cook 5 minutes longer. Add carrots and potatoes; cook and stir for 5 minutes. Add chopped tomatoes, white wine

Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.