Cook bacon in a large Dutch oven until crisp and browned; drain on paper towels. Crumble and set aside, reserving drippings in pan.
Sauté onion in bacon drippings until tender.
Cut 1/4 pound fish into 1/2-inch squares, and add to sautéed onion. Stir in tomatoes, potatoes, water, Worcestershire sauce, salt, pepper, thyme, and hot sauce. Bring mixture to a boil. Reduce heat; cover and simmer 30 minutes.
Cut remaining fish into 1 1/2- inch pieces. Add to stew mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Stir in reserved bacon. Spoon into serving bowls, and serve immediately.