Baked Redfish Yvonne

Ingredients

• 12 c cooking oil
• 34 c flour
• 2 medium onions chopped fine
• 12 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 12 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

Directions

1. Stock
2. Boil fish heads bones and seasoning in 2 quarts of water reduce to 1 12 quarts