2 (16 oz.) cans stewed tomatoes
2 (8 oz.) cans tomato sauce
2 med. potatoes, cut in 1" cubes
2 onions
2 green peppers
1 bay leaf
Garlic
1/2 c. minced parsley
1 tsp. Italian seasoning
1/2 tsp. pepper
1 tsp. salt
2 1/2 lbs. any firm fleshed fish, cut up
2 sm. cans shrimp

Combine first 11 ingredients in 3 quart saucepan and bring to a boil. Reduce heat, cover and simmer until vegetables are almost tender, about 30 minutes. Add fish, shrimp and continue simmering until fish flakes easily with fork, about 10 minutes.