Ingredients
- 3 wide (inches)
- 2 bay leaves
- 1 redfish
- 1 none
- 475 ml water
- 240 gr onion
- 65 gr green bell pepper
- 120 ml wine (white)
- 55 gr butter
- 50 gr celery
- 32 gr flour
- 5 ml pepper sauce (hot)
- 5 ml worcestershire sauce
- 3 gr parsley
- 1 gr thyme
- 1 gr marjoram
- 1 gr oregano
- 1 gr basil
- 2 slices garlic (cloves)
- 1 package tomatoes
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.
