2 large fish cleaned and scaled - heads and tails optional. Sprinkle 1 tablespoon olive oil in bottom of large baking dish and arrange fish on it. Fish fillets may be substituted. Heat 3 tablespoons olive oil in skillet and saute 1 cup chopped onion, 1 clove crushed garlic, and 1 cup sliced celery until golden.

Break up 2 (1 pound) cans of tomatoes and add along with 2 canned green chilies, cut into strips, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon grated orange rind, and 1/4 teaspoon allspice.

Simmer 20 minutes; add 10 slices, stuffed olives, 3 tablespoons capers, 1 (4 ounce) can pimientos, chopped. Spoon over fish and bake at 350 degrees for 40 minutes. Garnish with parsley and serve with new potatoes.