Pronounced "coo'-bee-yon". Season the catfish with salt, pepper, Accent, Louisiana hot sauce, soy sauce, and rice wine to taste and set aside. Allow at least one hour of marinating before preparing the rest of the dish.
Make a blond roux with the butter and flour in a large black iron pot. Add the onions, celery, bell pepper and garlic and sautee until tender. Add the tomatoes, salt, pepper, cayenne, sugar, and water or fish stock. Simmer covered for 20-30 minutes. If the stock is too tart, add another 1/4 tsp sugar. Add fish fillets and cook until tender and flaky, about 15-20 minutes. Serve on a bed of rice with garlic bread and a mug of cold Dixie beer.