2 (28 oz.) cans whole peeled tomatoes
1 green bell pepper, chopped
1 onion, chopped
1 can California ripe olives
1 c. dry sherry
1/4 c. olive oil
2 bay leaves
1 tsp. rosemary, crumbled
1 tsp. salt
1/2 lb. med. shrimp, peel and devein
1/2 lb. firm white fish, cut into 1 1/2 inch chunks

Combine all ingredients except shrimp and fish in a large saucepan or Dutch oven. Cook over medium heat for 30 minutes. Add shrimp and fish and cook for 10 more minutes or until shrimp is pink and fish is nice and white. Serve over rice or linguini or in a bowl. Serves 4.