In a large stock pot, heat butter over medium heat.

When hot, onions and celery. Sauté until onions are just starting to get tender.

Add water.

Place red snapper fillets, skin sides down, in skillet. Press on fish with a spatula for about 1 minute to prevent curling. Sauté, about 2 minutes. Flip, and cook until opaque throughout, about 2 minutes more.

Remove mixture from skillet to a plate.

Flake fish finely with a fork.

Add to prepared hot stock.

Serve with 2 ounces Sherry in a carafe, to add to soup just before eating, if desired. (See photo above).