Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Vegetable oil |
| ¾ cup | Flour |
| 2 cups | Onion; chop coarse |
| 1 cup | Green pepper; chop |
| ½ cup | Celery; chop |
| 2 tablespoons | Garlic; minced |
| 28 ounces | Can Rotel tomatoes w/chiles |
| 12 ounces | Can tomato paste |
| 1 tablespoon | Sugar |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper |
| 1 teaspoon | Cayenne pepper |
| 1 tablespoon | Tabasco |
| 1 tablespoon | Lemon juice |
| 1 \N | Bay leaf |
| 3 cups | Seafood stock |
| 12 ounces | Bottle beer |
| 1 cup | Green onions; sliced |
| ½ cup | Fresh parsley; chopped |
| 3 pounds | Redfish filets |
| \N \N | Hot cooked rice |
BILLS20086
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.