1 ½ pound fillets of firm-fleshed fish such as redfish, black drum or red snapper

3 tbsp. butter

3 tbsp. flour

1 large onion, chopped

1 bell pepper, chopped

1 stalk celery, chopped

3 green onions, chopped

3 cloves garlic, crushed

1, 28 oz. can crushed tomatoes

1, 10 oz. can Rotel tomatoes

2 bay leaves

1 tbsp. sugar

1 tbsp. thyme leaves

Salt and cayenne pepper to taste

½ cup red wine

1 tbsp. Worcestershire sauce

Juice of ½ lemon

2 tbsp. chopped parsley

Directions: Cut fish into 2-inch chunks and set aside in the refrigerator. In a large, heavy pot, make a roux with butter and flour. When roux is light to medium brown, add onion, bell pepper, celery and green onions and saute’ until soft. Add garlic and saute’ another minute. Add remaining ingredients except parsley and cook for 15 minutes. Add fish and cook for 10 minutes more. When done, stir in parsley. Serve over white, fluffy rice.