1/4 c. butter, butter is fine
1 lg. onion, chopped (1 c.)
1/2 c. sliced celery
1 tsp. minced garlic
1 (16 oz.) can tomatoes, undrained, cut in pieces
1 bay leaf
1 tbsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. hot pepper sauce
1 c. sliced, fresh mushrooms
1 1/2 lbs. fish fillets (sole, flounder, turbot)

In large skillet melt butter; saute onion, celery, and garlic 3 minutes. Stir in tomatoes, bay leaf, Worcestershire, salt, and hot pepper sauce. Simmer 15 minutes or until thickened. Add mushrooms. Roll fillets, arrange in sauce. Cover. Cook 10 minutes longer or until fish is done. Remove fish to serving platter. Remove bay leaf from sauce; discard. Spoon sauce around fish; sprinkle with parsley if desired.