Southern Catfish Stew

I can't remember where I first had fish stew...maybe Kingstree, SC. Old favorite.
Serves 12

4 lbs. catfish
1 large onion, chopped
1 (6 oz) can stewed tomatoes, crushed
1 (12 oz) can V8 juice
1 C Bloody Mary mix
1/4 C sugar
1 bay leaf
1/4 C Worchestershire sauce
2 T Old Bay seasoning
salt, pepper, and hot sauce to taste
5 slices bacon, grease reserved
1/2 C butter
4 large potatoes, diced

Fill a large stock pot with 3 - 4 cups of water. Bring to a boil. Add catfish, ensuring water covers the fish completely. and cook until tender, about 15 - 20 minutes. Remove from water and cool.

Tear the fish into small pieces and remove bones. Return to water and add the next nine ingredients. Simmer on low for an hour to an hour and half. Fry bacon until crispy. Break into pieces and stir into the stew; add bacon grease, to taste. Add butter and potatoes and cook until tender, 15-20 minutes. Serve warm with rustic bread.