Sweet n' Sour Monkfish

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2 pounds monkfish tail, cut in 1-inch chunks

Salt and pepper

2 bay leaves

1/2 stalk celery plus 6 stalks celery, cut into 1-inch pieces

1/2 small onion, cut in pieces, plus 3 medium onions, sliced

1/4 cup vegetable oil, as needed for sauteing vegetables

2 medium green peppers, seeded and cut into 1-inch pieces

2 medium sweet red peppers, seeded and cut into 1-inch pieces

One 6-ounce can tomato paste

1 1/2 cups cider vinegar

2 tablespoons sugar

1 1/2 cups green Italian olives, pitted and cut in pieces

4 cups water, for boiling