1.   Transfer chestnuts and remaining liquid to a food processor or blender.

2.   Using a potato masher, mash the beans to a paste in the remaining liquid.

3.   Cook the tomato mixture for thirty minutes, remove from the heat and strain off any remaining liquid.

4.   Add the fish and any remaining liquid.

5.   Add remaining liquid and blend.

6.   Add most of the liquid to the mushrooms, and puree, adding remaining liquid, if necessary.

7.   Cool the remaining liquid to room temperature, cover and refrigerate for use throughout the week.

8.   Crush shells to remove remaining liquid and add that liquid.

9.   Discard any remaining cherry liquid.

10.   Discard the remaining cooking liquid or save it for another recipe.