2 to 2 1/2 lb. boneless, skinless fillets (tautog, Black Sea bass, striped
bass, cod or a combination)
3 c. water
1 1/2 c. sliced celery
1/2 c. thinly sliced onion
2 cloves garlic, minced
2 tsp. salt
1/4 tsp. pepper 1/4 c. olive oil
1/4 c. chopped fresh parsley
1 (16 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
1 (8 oz.) pkg. ziti #2 (pasta) or 1 (8 oz.) pkg. twists (pasta)

Cut fish into chunks an inch or so in size. (Thick fillets are best.) Cook in 3 cups of salted water. Bring to a slow boil then simmer gently (so that fish will not break up) for 15 minutes. Take off and set aside.

SAUCE: In large heavy pan cook celery, garlic and onions in the oil for 3 minutes. Add tomatoes, tomato sauce, parsley, seasoning and 2 cups of fish stock (save any remaining stock to thin stew if it is too thick). Simmer, covered, for 15 minutes.

Cook ziti or twists; drain. Add pasta and fish to sauce. Simmer, uncovered, for 5 minutes. Stir once or twice gently.

Serve in large bowls with hard rolls, grated Parmesan cheese and Guinness Gold Lager beer.