Heat oil in a large pan. Add the flour and cook out to achieve a dark brown roux. Add the onions, garlic, pepper and seasonings. Cook out on medium heat for five minutes. Add (2) cups of the fish stock and bring to a simmer. Add the seafood reduce to low heat and keep warm. Boil the remaining 4 cups of fish stock and then add the rice (cover) and cook on low for twenty-minutes. Remove the cooked rice to a serving platter. Pour over the seafood etouffee and top with shopped scallions and parsley. Serve at once!