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Heat the oil in a deep frying pan and saute the onions and celery. Chop the tomatoes. As soon as the onions change color, add the tomatoes and about 1/2 cup of warm water, and bring to a gentle boil. Cut the potatoes in small piece. Add them to the pan, together with the olives, capers, pine nuts, and raisins. Add very little salt and plenty of chili powder. Cook gently for about 20 minutes, stirring occasionally with a wooden spoon. Cut the fish into small pieces of fairly equal size and add them to the pan when the potatoes are half cooked. If the sauce seems too thick, add just a little more warm water. Serves 6.
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