*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Vegetable oil
      3/4   c            Flour
    2       c            Onion -- chop coarse
    1       c            Green pepper -- chop
      1/2   c            Celery -- chop
    2       tb           Garlic -- minced
   28       oz           Can Rotel tomatoes w/chiles
   12       oz           Can tomato paste
    1       tb           Sugar
    1       t            Salt
    1       t            Black pepper
    1       t            Cayenne pepper
    1       tb           Tabasco
    1       tb           Lemon juice
    1                    Bay leaf
    3       c            Seafood stock
   12       oz           Bottle beer
    1       c            Green onions -- sliced
      1/2   c            Fresh parsley -- chopped
    3       lb           Redfish filets
                         Hot cooked rice
   In a large, heavy kettle over medium-high heat, heat
   oil until hot. Add flour and cook, stirring constantly
   until roux is medium-dark. Add veggies and cook until
   wilted and clear. Add tomatoes, tomato paste, sugar,
   salt, peppers, lemon juice and bay leaf; stir well.
   Slowly add seafood stock and beer and bring to a boil,
   stirring ocassionally. Reduce heat and simmer for 1 to
   2 hours, stirring frequently. Add green onions,
   parsley and fish. Cook over low heat until fish is
   done, for about 10 to 15 minutes. Do not overcook
   fish. serve over rice. Source: Chef Michael Richard of
   Cafe Vermilionville, Lafayette, LA. In Cajun land,
   this is pronounced Coo-bee-yon. NOTE-My mother-in-law
   used to add a touch of Creole mustard to her sauce. It
   gave it a good tangy flavor. Also she would put the
   filets in a baking dish, pour the sauce over and bake
   in the oven, so the fish would not fall apart.
   Contrary to what Chef Richard says, this dish is
   customarily served with mashed potatoes in my neck of
   the woods.
                    - - - - - - - - - - - - - - - - - -