1. Put all the fish bones, heads, skins, and scraps into a stockpot and cover with cold water. Bring it to a boil, then dump the water, saving all the fish parts.
Refill the pot with just enough water to barely cover the fish parts. Add all the other stock ingredients, and bring to the lightest possible simmer, with bubbles breaking only occasionally. Hold the stock at that temperature, uncovered, for about 30 minutes. Skim off the scum.
In a large, stainless steel or enamel skillet (for which you have a cover, though you don't need it just now), heat the olive oil over medium-high heat till it shimmers. Add the flour and make a blond roux, stirring constantly. Add the onions, celery, fennel, bell pepper and garlic. Lower heat to medium and cook, stirring now and then, until the vegetables are soft.
Add the tomatoes, tomato juice, and wine. Bring to a boil while stirring lightly for about two minutes. Add all the other ingredients except the green onions, plus one quart of fish stock. Return to a very light boil, and hold there for about fifteen minutes.
Cut the redfish fillets into pieces about four ounces each. Place them atop the sauce, and season with salt and pepper. Cover the pan and put it into the oven at 375 degrees for 20-25 minutes. The fish should be tender but not falling apart.
Adjust seasonings to taste and serve with plenty of the sauce in wide bowls. Garnish with green onions. It's great to have garlic bread with this.
