2 c  Celery; cut into 1" pieces
2 md Onion; chopped
3 tb ;Water
58 oz Tomato, stewed, with Mexican
-seasoning
1/2 c  Cilantro, fresh; chopped
2 lb Shark; or other firm white
-fish, boned, skinned & cut
-into pieces about 1 1/2"
-by 3"
Hot cooked rice
Homemade or prepared salsa
Cilantro leaves
Plain yogurt or sour cream
Lime wedges
Salt and pepper

In a 5-6 qt pan, combine celery, onions and water. Stir often over
medium-high heat until water evaporates and vegetables start to stick and
brown slightly, about 10 min. Stir in tomatoes and their liquid into pan
along with chopped cilantro. Bring to full boil on high heat. Push fish
down into vegetables; cover and simmer on low heat until fish is opaque but
still moist-looking in the center of the thickest piece (about 20 minutes).
Ladle stew into wide bowls and add cooked rice, salsa, cilantro leaves,
yogurt, juice from lime wedges and salt and pepper, to taste.