1/4 c. butter
1 lg. onion, chopped (1 c.)
1/2 c. sliced celery
1 tbsp. 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 saucepan or skillet melt butter; saute onion, celery and garlic for 3 minutes. Stir in tomatoes, bay leaf, Worcestershire sauce, 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. Serves 4.