3 to 4 lbs. cleaned shrimp, cut up shark, or catfish
1 lg. Spanish onion, chopped
2 green peppers, chopped
5 to 6 cloves garlic, minced
3 to 4 bunches scallions, chopped
2 stalks celery, chopped
1/4 c. dried parsley
1 c. flour
1/2 c. olive oil
Salt and pepper
Cayenne pepper
1 1/2 c. cooking sherry
1/2 c. water

Heat the olive oil in a large stewing pot. Add the flour and brown over low heat. Add the vegetables, parsley, wine, and water in that order. Simmer, covered, 1 hour and add more water, if needed. Season fish or shrimp with salt and both peppers to taste. Add to the above sauce and simmer 1 hour, covered. Serve over rice with a dry white wine. Serves 6 to 8.