Halibut in Zesty Tomato Sauce

Ingredients

• 2  bay leaves 
• 0.3 teaspoon pepper black
• 4  peppercorns black
• 14.5 ounce canned tomatoes undrained chopped canned
• 0.3 cup carrots chopped
• 1 cup celery coarsely chopped
• 3 cups rice hot cooked
• 2 tablespoons flour all-purpose
• 1 cup bell pepper green chopped
• 36 ounce pacific halibut filets thick ()
• 6  lemon wedges 
• 2 cups onion sliced
• 4.5 cups onion sliced
• 1 teaspoon oregano dried
• 0.5 teaspoon salt 
• 2 tablespoons vegetable oil 
• 2.5 quarts water 
• 1 tablespoon vinegar white

Equipment

• sauce pan
• slotted spoon
• dutch oven

Directions

1. Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 20 minutes.
2. Add halibut; simmer 10 minutes.
3. Remove from heat; let stand 20 minutes.
4. Heat oil in a large saucepan over medium heat.
5. Add 4 1/2 cups onion and bell pepper, and saut 5 minutes or until tender. Stir in flour.
6. Add tomatoes and oregano; cover, reduce heat, and simmer 15 minutes.
7. Remove fish from cooking liquid with a slotted spoon; drain well. Discard cooking liquid and solids.
8. Sprinkle fish with salt and black pepper. Arrange over rice. Top with tomato sauce.
9. Serve with lemon wedges.