Lambros' kitchen travellog

Let’s go back to the Caribbean! This should be done with flying fish, but that’s a bit difficult to find in most parts of the world, so I made this with cod instead. I can’t say that the taste is similar, because I’ve never had flying fish! On the other hand, I really liked cou cou, because I like ocra! As far as I understand, cou cou is the name of the wooden spoon you use to make the whole blend. And as usual, don’t hesitate to post a comment or a photo of this if you’ve decided to make it!

Ingredients

• For the cou-cou:
• 750 ml water or light vegetable stock
• 250 g okra, sliced into thin rounds (frozen sliced okra works well)
• 1 small onion, finely chopped
• 1 tsp salt, plus more to taste
• 180 g fine cornmeal / polenta (not instant)
• 2 tbsp butter
• Black pepper
• For the Bajan-style fish
• 600-700 g firm white fish fillets, such as cod, haddock, pollock, or sea bass
• 1 tbsp oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 2 tomatoes, chopped (or 200 g canned chopped tomatoes)
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1/2 tsp paprika
• 1/4 tsp chilli flakes or hot sauce, optional
• 1 tbsp tomato paste
• 150 ml water or fish/vegetable stock
• 1 tbsp lime or lemon juice
• Salt and black pepper
• To serve: extra lime/lemon, parsley or coriander, and hot sauce if desired

Steps

• Make the fish sauce: Heat oil in a wide pan. Cook onion for 4-5 minutes until soft. Add garlic, thyme, paprika and chilli; cook for 30 seconds.
• Build the gravy: Add tomatoes, tomato paste, water or stock, salt and pepper. Simmer 8-10 minutes until lightly thickened. Stir in lime juice.
• Cook the fish: Nestle fish fillets into the sauce. Cover and simmer gently for 6-10 minutes, depending on thickness, until the fish flakes easily. Keep warm.
• Start the cou-cou: Bring water or stock, okra, onion and salt to a simmer in a saucepan. Cook 8-10 minutes, until okra is tender and the liquid becomes slightly thickened.
• Add cornmeal: Reduce heat to low. Slowly rain in the cornmeal while whisking constantly, so it does not form lumps.
• Finish: Keep stirring with a wooden spoon or sturdy whisk for 8-12 minutes, until thick, smooth and pulling away slightly from the sides. Stir in butter and black pepper.
• Serve: Spoon or mold the cou-cou onto plates, then add fish and plenty of tomato-thyme gravy.
• Finish with lime and herbs

Notes

• Cou-cou and flying fish is Barbados’ national dish. This version uses white fish in place of flying fish, while keeping the cornmeal-okra cou-cou and tomato-thyme fish sauce central to the dish.
• The texture of cou-cou should be softer and silkier than firm polenta. Add a splash of hot water if it becomes too stiff.
• A bowl or small cup lightly greased with butter can be used to shape the cou-cou before turning it out onto each plate.
• Frozen sliced okra is often easier to find than fresh and works very well here.