3 or 4 lg. chopped onions
3 or 4 lg. sliced carrots
2 tbsp. chopped celery
2 tbsp. chopped parsley
1 minced green pepper
1 minced red pepper
3 tbsp. oil
2 glasses of water
2 lbs. boneless fish
Salt and pepper to taste
2 tomatoes or 1/2 can tomatoes
1 tsp. sugar
4 potatoes, quartered

Saute onions, carrots, celery, parsley, and green and red peppers in oil about 10 minutes. Add 2 glasses of water, salt, pepper, tomatoes, and sugar; cook until tender. Add fish and boil for 15 minutes. Remove from heat and let stand for about 2 hours, if possible. Add potatoes which have been boiled. Reheat stew and serve in the same casserole in which it was made.