Heat a large frying pan over medium heat and add margarine to the pan. Blend flour into the melted margarine and stir until medium brown. Add onions, green peppers, celery, parsley, and garlic, and cook until the vegetables are soft, about 7 minutes. Cut the tomatoes into small pieces and add them and the tomato juice to the frying pan. Add the rest of the ingredients except the fish. Mix well and simmer uncovered for 1 hour, adding a little water or wine if necessary, and stirring occasionally. Place the fish fillets on top of the sauce, turn the heat up, and cook for 7 to 10 minutes, until the fish flakes with probed with a fork. Serve with hot buttered rice, spooning the sauce over the fish and rice.