1. Wipe the fillets with a damp cloth and place in a skillet. Cover with the water and wine and add the bay leaf. Cover closely with aluminum foil and simmer over low heat until the fish flakes easily with a fork, about ten minutes. Drain and reserve the stock. Transfer fish to a heated serving dish and keep warm.
2. In a saucepan, heat the butter and add the vegetables. Cook over low heat ten minutes. Stir in the curry powder and flour. Bring the reserved stock and wine to a boil and, using a wire whisk, add the stock all at once to the vegetable mixture, stirring vigorously until the sauce is thickened and smooth.
3. Simmer gently five minutes and season to taste with Tabasco sauce, salt and pepper. Strain or not, as desired, and pour the sauce, piping hot, over the fish. Garnish with chopped parsley.