Russell's Fish Stew

Heat the oil in a large pot over medium heat. Mix in the celery onion carrots and garlic. Cook and stir until onion is tender. Stir in the tomatoes water wine clam juice and sherry. Dissolve bouillon cubes in the stew and season with red pepper salt and pepper. Bring to a boil reduce heat to low and simmer 1 hour.

Mix the cilantro shrimp and fish into the stew. Continue cooking 5 minutes or until shrimp is opaque and fish is easily flaked. Remove from heat and allow to sit 10 minutes before serving.