Courtbouillon Of Redfish

***** NONE *****

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.