In olive oil or bacon drippings, saute the onions, garlic and celery. Transfer the saute to a large pot, add the RedEye and simmer 10 minutes. Make sure fish is boneless and skinless and cut into 1" cubes. Add fish to the pot. Do not boil or the fish will fall apart. Stir gently to distribute heat and simmer for 15-20 minutes. In a separate pot, boil your potatoes (or rice if you prefer). Combine when ready and serve your fish stew. submitted by: Paul Hopper, Brownsville,Tx