1 c. chopped onion
1 c. chopped celery
1 qt. water
3 cans (16 oz. each) unsalted tomatoes
1/4 c. low sodium ketchup
1/8 tsp. Tabasco sauce
1/2 tsp. Lite salt or less
1/4 tsp. curry powder
1 tbsp. Worcestershire sauce
3/4 lb. snapper or cod
3/4 lb. raw shrimp with shell
3/4 lb. scallops
1/4 c. sherry (optional)
1/2 lemon thinly sliced for garnish

Simmer onions and celery in 2 cups of water for 5 minutes. Add remaining water, tomatoes, ketchup and spices. Cook slowly for 30 minutes. Cut snapper into bite size pieces and add with shrimp and scallops. Add sherry, if desired, and cook 10 minutes or until fish flakes easily with a fork. Garnish with lemon slices. Makes 8 servings (2 cups each).