Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Redfish or red snapper(6lb) |
| ¼ cup | Butter or salad oil |
| ¼ cup | Flour,all-purpose |
| 2 cups | Onion,chopped |
| ½ cup | Green bell pepper,chopped |
| ½ cup | Celery,chopped |
| 1 can | Tomatoes,drained/reserved |
| 2 tablespoons | Parsley,chopped |
| 2 \N | Garlic cloves,sliced |
| 2 \N | Bay leaves |
| ¼ teaspoon | Marjoram |
| ¼ teaspoon | Oregano |
| ¼ teaspoon | Basil |
| ¼ teaspoon | Thyme |
| 1 teaspoon | Hot pepper sauce |
| 1 teaspoon | Worcestershire sauce |
| 2 cups | Water,hot |
| ½ cup | White wine |
| \N \N | 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.