Baked Redfish Yvonne - cooking recipe

Ingredients

1/2 c. cooking oil
3/4 c. flour
2 medium onions, chopped fine
1/2 c. chopped celery
1 bell pepper, chopped fine
2 cloves garlic, chopped fine
2 qt. stewed whole tomatoes, preferably homegrown or 2 cans tomato puree
1 1/2 qt. fish stock
3 bay leaves
3 Tbsp. chopped green onion tops
3 Tbsp. chopped parsley
2 Tbsp. sugar or substitute sweetener
salt and red pepper to taste
1 (8 oz.) can whole mushrooms
6 to 10 redfish fillets
1 lemon, sliced thin
cooked rice

Preparation

Stock:
Boil fish heads, bones and seasoning in 2 quarts of water; reduce to 1 1/2 quarts.