1/4 cup unsalted butter
1 cup celery, thinly sliced
1/2 cup onion, chopped
1/2 cup green bell pepper, seeded and chopped
3 3/4 cups canned whole tomatoes
1/2 cup white wine
2 teaspoons Worcestershire sauce
2  bay leaves
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon garlic powder
1 pound walleye fillets (or another fish of your choice), cut in 1-inch pieces
 salt, to taste

Melt butter in a heavy nonstick skillet over medium-high heat. Sauté celery, onion and green bell pepper until tender. Add remaining ingredients, except fillets, and bring to a boil. Season with salt to taste.

Reduce heat to low and simmer 10 minutes, stirring occasionally and breaking up tomatoes.

Add pieces of fish and cook 5 to 7 minutes over medium heat.

Remove bay leaf before serving.