Heat oil in a pot; add onion, celery, and chili powder.

Sauté until vegetables are tender.

Stir in corn, Worcestershire sauce, diced tomatoes, and water.

Cook for 10 minutes.

Add fish and cook until fish is done, about 3-5 minutes.

Add cayenne pepper and salt to taste.

Stir in cilantro and parsley.

Ladle into individual bowls and have some sliced lemons or limes on hand to squeeze juice over the stew if desired.