1 lb. halibut
1/2 lb. sole
1/2 lb. red snapper
1/4 lb. raw shrimp
6 slices bacon, diced
3/4 c. chopped onion
1 clove garlic, minced
3/4 c. bias-cut celery
1/4 c. chopped green pepper
2 (16 oz.) cans whole tomatoes, cut up
1 (8 oz.) can tomato sauce
1 c. water
3 potatoes, peeled & diced
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1 tbsp. chopped parsley

Cut halibut, sole & snapper into bite-sized pieces. Peel shrimp. Fry bacon in a large saucepan. Add onion, garlic, celery and green pepper. Saute until vegetables are translucent. Add tomatoes, tomato sauce, water, potatoes, salt, pepper, oregano, and basil. Cover & simmer 15 minutes. Add fish & shrimp. Cover and continue cooking 5 to 8 minutes or until shrimp turns pink and fish flakes when tested with a fork. Sprinkle with chopped parsley.