Cioppino A La South Beach - cooking recipe

Ingredients

1 lb shrimp
1 lb tilapia fillet (cut in bite sizes)
1 1 lb shark, that holds it's shape after cooking (cut in bite sizes) or 1 lb fish, that holds its shape after cooking (cut in bite sizes)
1 eggplant (cut in bite sized chunks)
1 cup celery (coarsely chopped)
1 cup onion (any variety, coarsely chopped)
2 (14 ounce) cans stewed tomatoes (Italian style or with wine)
1 (28 ounce) can tomato sauce (organic if possible, no sugar, no salt)
1 cup water
6 -8 garlic cloves
salt and pepper
oregano
basil
tarragon
olive oil

Preparation

Heat olive oil in a stock pot and saute celery, onions, and garlic for about 3-4 minute.
Add stewed tomatoes and tomato sauce. Add 1 cup water and allow to simmer and for celery to soften a bit more.
Add eggplant chunks and cook until slightly translucent. May need more water.
Add shark or cod (longer cooking fish) and stir gently. If too thick, add more water at 1/2 cup increments.
Once simmering again add tilapia.
Add salt and pepper to taste along with a bit more of olive oil if it appears to be too 'dry'.
Add seasonings, oregano, and taste to check levels of salt and spices.
Add shrimp and cover over medium for 3- 5 minute until shrimp is cooked.
Let cool and sit for about 20 minutes for flavors to blend.