In a 2-quart saucepan over medium heat, cook bacon until limp. Add onion and cook until
onion is browning. Add potatoes, tomatoes with liquid, catsup, Worcestershire, lemon pepper, thyme, and parsley.
Chop large pieces of tomato as they float to the top. Cook 10 minutes, stirring occasionally. Add the crappie,
cooking about 10 minutes or until fish flakes easily. Stir often. If desired, sprinkle parmesan or grated mozarella
cheese on top of soup in a bowl. Goes great with cornbread patties or toasted french bread and a salad or cole slaw.