1/2 c. vegetable oil
1 c. chopped celery
2 c. chopped green pepper
1 3/4 c. chopped white onion
1 c. finely chopped shallots
2 tbsp. minced garlic
4 bay leaves
3/4 tsp. powdered thyme
3 c. whole canned tomatoes
1/4 tsp. black pepper
2 tsp. salt
1/2 tsp. cayenne
2 tbsp. paprika
4 c. fish stock
3 tbsp. lemon juice
3/4 c. Burgundy
4 lbs. red fish (drum), clean and fillet fish
1 lemon, sliced

(Using bones, skin and head for making stock).

In a large pot or large deep skillet heat oil and saute first five ingredients. Stir in bay leaves, thyme, tomatoes, pepper, salt, cayenne and paprika, simmer 5 minutes more. Stir in stock and cook slowly 25 to 30 minutes. While this is cooking, lightly coat Redfish with seasoned flour and sear on both sides on hot grill, lower heat and continue cooking fish until almost done. Remove from heat and keep fish warm. When first mixture has cooked for approximately 30 minutes, stir in lemon juice and Burgundy.

Add fish and cook slowly 10 to 12 minutes more. Add lemon slices and serve. Good with hot fluffy rice. 4 to 5 servings.