Sauté onion, garlic, celery and bell pepper in margarine. Add bay leaf and Ro-Tel tomatoes. Cook on low heat for 30 minutes. Stir often. Cut fish in chunks, then season with salt and red pepper. Add to pot with sliced mushrooms. Cook 20 minutes. Remove bay leaf; add rice, green onions, parsley, Tabasco, Worcestershire sauce, salt and red pepper to taste. Mix lightly. Serve hot.