Chop fine an onion, a carrot, and a bunch of parsley. Add two cupfuls of white wine, a clove of garlic, three cloves, and salt and pepper to season. Cook for fifteen minutes, then add two cups of cold water. Boil the tilapia in this sauce and drain.
Prepare a sauce as follows: Chop fine a small onion and a shallot. Season with salt and pepper, and cook until soft with a wine glass full of red wine. Add two cupfuls of beef stock and bring to the boil. Thicken with two tablespoonfuls of browned flour rubbed smooth in a little cold water, season with salt, red pepper, minced parsley, and chives. Pour over the fish and serve very hot.
"I Love Cooking, and All Things Fish"