Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           vegetable oil
     3/4  cup           flour
   2      cups          onion -- chop coarse
   1      cup           green pepper -- chop
     1/2  cup           celery -- chop
   2      tablespoons   garlic -- minced
   1      28 ounces ca  rotel tomatoes w/chiles
   1      12 ounces ca  tomato paste
   1      tablespoon    sugar
   1      teaspoon      salt
   1      teaspoon      black pepper
   1      teaspoon      cayenne pepper
   1      tablespoon    Tabasco
   1      tablespoon    lemon juice
   1                    bay leaf
   3      cups          seafood stock
   1      12 ounces bo  beer
   1      cup           green onions -- sliced
     1/2  cup           fresh parsley -- chopped
   3      pounds        redfish filets
                        hot cooked rice

Preparation:

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 occasionally. 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. 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.