Courtbouillon Of Redfish

1 redfish or red snapper(6lb)
1/4 cup butter or salad oil
1/4 cup flour,all-purpose
2 cup onion,chopped
1/2 cup green bell pepper,chopped
1/2 cup celery,chopped
1 can tomatoes,drained/reserved
2 tablespoon parsley,chopped
2 garlic cloves,sliced
2 bay leaves
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon hot pepper sauce
1 teaspoon worcestershire sauce
2 cup water,hot
1/2 cup white wine
1 hot cooked rice
1. Clean fish and remove head and tail; cut across backbone into
slices 2 to 3 inches wide.#
2. In Dutch oven, heat butter, then stir in flour until smooth; cook
10 minutes until brown, stirring constantly.#
3. Reduce heat; stir in onion, bell pepper and celery.#
4. Cook vegetables until soft, stirring often.#
5. Add tomatoes and cook 5 minutes, then stir in herbs and
seasonings.#
6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5
minutes.#
7. Add fish slices and adjust seasonings; cover and simmer 30
minutes.#
8. Transfer fish slices to platter and remove bones; return fish to
"courtbouillon."#
9. Add wine; cover, bring to a boil, then serve immediately in soup
plates with hot rice.#