6 lg. baking potatoes, cooked and cut in 1/2 inch cubes
5 lb. fish fillet, cut up and cooked
3 cans tomato sauce
2 onions, chopped
2 green peppers, chopped
1 red pepper, chopped
2 bay leaves
1 c. diced celery
3 tbsp. fresh garlic, minced
2 tbsp. each thyme, paprika, oregano
1/2 tsp. red pepper
2 tsp. fresh basil leaves, finely chopped
1/2 tsp. cayenne
2 tbsp. salt
1 c. sherry or to taste
1 stick butter

Saute onions, celery, peppers, garlic, herbs and other seasonings for about 15 minutes. Add tomato sauce and fish stock. Reduce heat and simmer 15 more minutes. Add potatoes and fish. Simmer 15 minutes longer. When ready to serve, stir in sherry and cook 5 minutes.