Cou-Cou and Flying Fish (Barbados)
Serves 4
Ingredients
Method
240 g. Cornmeal
500 ml. Water
60 g. Butter
Salt to Taste
500 g. Flying Fish Fillets
400 g. Can Of Chopped Tomatoes
1 Onion, Chopped
1 Bell Pepper, Chopped
2 Garlic Cloves, Minced
60 ml. Vegetable Oil
Salt and Pepper to Taste
To make the cou-cou, bring the water to a boil in a pot. Gradually whisk in the cornmeal, then reduce the heat and simmer, stirring constantly, for about 10 minutes, or until the mixture is thick and smooth. Stir in the butter and salt.
To make the flying fish, heat the oil in a pan over medium heat. Add the onion, bell pepper, and garlic and cook until softened.
Add the tomatoes to the pan and bring to a simmer. Add the fish fillets and cook for about 10 minutes, or until the fish is cooked through. Season with salt and pepper to taste.
Serve the cou-cou with the flying fish on top.