1 1/2 lbs. fish fillets
1 1/2 lbs. potatoes, cubed
3 med. onions, sliced
1/2 c. chopped celery, tops included
3 lg. carrots, sliced
1 qt. boiling water
1 (6 oz.) can tomato paste
4 tsp. salt
1/4 tsp. pepper
1 tsp. Tabasco
2 tbsp. vegetable oil

Saute onions in oil. Add all ingredintes to boiling water. Boil again, then simmer 30 minutes or until vegetables are tender. Best made 24 hours in advance. Keep refrigerated. Heat before serving. Serve 4 to 6.