Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    redfish or red snapper -- (6lb)
     1/4  cup           butter or salad oil
     1/4  cup           flour -- all-purpose
   2      cups          onion -- chopped
     1/2  cup           green bell pepper -- chopped
     1/2  cup           celery -- chopped
   1      can           tomatoes -- drained/reserved
   2      tablespoons   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      cups          water -- hot
     1/2  cup           white wine
                        hot cooked rice

Preparation:

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.