1/2 c. green pepper, chopped
1 c. mushrooms, sliced
3 cloves garlic, peeled
1/2 c. celery, chopped
1/2 c. onions, chopped
1/4 c. olive oil

Saute all these ingredients in the oil in a large saucepan. Add:

1 c. white wine
2 c. tomatoes with juice
1 c. tomato puree
2 c. fish or chicken stock

Bring to a boil and simmer. Add:

1 tbsp. gumbo file
1/2 tsp. chili powder
1/2 tsp. white pepper
2 bay leaves
1/2 tsp. salt
1 tsp. sugar

Simmer some more. Add:

1 c. diced ham
1/2 lb. chorizo, sliced
1 c. sliced okra

Stir in to thicken, 1 1/2 tablespoons cornstarch dissolved in 1/2 cup tomato juice with 2 tablespoons red wine vinegar. 30 minutes before serving, stir into hot "soup" up to 2 pounds boneless white fish and shelled shrimp, uncooked.

Serve in bowls over cooked long-grain rice with Tabasco sauce to taste. This is another recipe that is better after at least 24 hours. It will serve quite a few people and can be extended with more tomato juice and additional fish.