Sauté onions, garlic, parsley, celery and green pepper in oil with anchovies until golden brown.
Add tomatoes and tomato sauce, salt, black pepper, paprika, celery salt to taste, crushed chili and sherry wine. Cook at low heat for 15 minutes.
Add water. Cook on low heat slowly for one hour.
Add shell fish during the last 15 minutes of cooking. Any fresh fish or shellfish may be used. *Sauce should not be thick.
Prepare pasta according to directions 15 minutes prior to completion of cioppino.
Serve hot in a bowl over hot pasta.