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

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

Serves 6 generously.