Catfish Stewed with Tomatoes

Slice the fish, each weighing about two ounces, and fry these with a very little
butter or dripping. When they are partly browned and about half cooked, add one
breakfast cupful of water, one or two minced green onions, and a pod of red pepper.
Strain a can of tomatoes over a colander on to the fish, and cook together for half an
hour. Serve with pieces of dry toast.