Creole Fish and Cou Cou

Creole Fish and Cou Cou

Impress your guests with this dish at your Commonwealth Big Lunch.

Ingredients 

  • 1 sea bream, skinned and rolled
  • 500g pre-cooked salt fish, shredded
  • 450g okra, top, tailed and sliced 
  • 500g fine cornmeal 
  • 1 large onion, finely chopped
  • 1/2 red pepper, finely sliced
  • 1/2 green pepper, finely sliced 
  • 500ml fish stock
  • 1 cup ketchup
  • 2 tbsp butter
  • A few sprigs of fresh thyme
  • Salt and pepper to taste 

Method

This recipe is made in two stages:

The cou cou

Soak the cornmeal in cold water and set to one side. 

In a pan, cook the okra and half the onions and season with salt and pepper. Once soft, strain the okra and onions, keeping any liquid. 

Bring a litre of salted water to the boil and add the soaked cornmeal. Immediately start stirring with a whisk to avoid lumps. 

When the mixture starts to bubble, slowly add the okra liquid and keep stirring. After about five minutes, add in the cooked okra. 

Add one tablespoon of butter, salt, and pepper to the mixture and stir in well. Cover and set aside while you make the fish. 

The creole fish

Heat a large skillet and add a tablespoon of butter. When melted, add the remaining onions, peppers and a few sprigs of fresh thyme. Cook until the vegetables have softened.  

Add in the fish stock and allow to simmer until it has reduced by half. Then, add the salt fish and the ketchup. Allow it to simmer for five minutes before adding the rolled fish to the pan. 

Cover the skillet and simmer for a further ten minutes. Remove the thyme and season with salt and pepper to taste. 

To serve

Place the cou cou in the centre of a large bowl and spoon the creole fish mixture over it. Garnish with some pickled cucumbers and a slice of avocado.