Cou-Cou and Flying Fish

Ingredients

• 4 flying fish fillets (or substitute snapper)
• Juice of 1 lime
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tomato, chopped
• 1 scotch bonnet pepper, minced
• 1 cup fish stock
• 1 1/2 cups fine cornmeal
• 8-10 okra pods, sliced
• 3 cups water
• 2 tbsp butter
• Salt and black pepper to taste

Instructions

1. 1Rinse the fish with lime juice and season with salt and pepper; let sit 15 minutes.
2. 2Simmer onion, garlic, tomato, scotch bonnet, and fish stock in a skillet, then add the fish fillets and poach gently 8-10 minutes until cooked through; keep warm.
3. 3Meanwhile, boil the sliced okra in water until tender, about 5 minutes, reserving the okra water.
4. 4Gradually whisk cornmeal into the simmering okra and water, stirring constantly to avoid lumps.
5. 5Cook, stirring vigorously with a wooden spoon, for 15-20 minutes until smooth and thick, then beat in butter.
6. 6Turn the cou-cou out onto a plate, shaping it into a dome.
7. 7Serve with the steamed flying fish and its gravy spooned over the top.

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