How To make Courtbouillon Of Redfish

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1 Redfish or red snapper(6lb)
1/4 c Butter or salad oil
1/4 c Flour,all-purpose
2 c Onion,chopped
1/2 c Green bell pepper,chopped
1/2 c Celery,chopped
1 cn Tomatoes,drained/reserved
2 tb Parsley,chopped
2 Garlic cloves,sliced
2 Bay leaves
1/4 ts Marjoram
1/4 ts Oregano
1/4 ts Basil
1/4 ts Thyme
1 ts Hot pepper sauce
1 ts Worcestershire sauce
2 c Water,hot
1/2 c White wine
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.