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Preheat the oven to 350°F.
Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat.
Slowly stir in flour with a wooden spoon.
Cook, stirring occasionally, until the mixture turns the color of milk chocolate, 10 to 15 minutes.
Add onion, bell pepper and celery and cook until the vegetables are softened, about 7 minutes.
Add garlic, paprika, thyme, bay leaf and cayenne pepper and cook until fragrant, about two more minutes.
Add tomatoes, 1 cup of water and chicken broth and bring to a boil.
Stir in rice, cover the pot tightly with a lid or foil, and place in the preheated oven.
Bake for 25 minutes.
Season fish with salt and pepper. Remove the pot from the oven and add fish, making sure that the pieces are completely submerged in cooking liquid.
Cover and return to the oven until the fish is cooked through, 5 to 7 minutes.
Stir in green onions and parsley just before serving.