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.