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Flying Fish And Cou Cou


for 2 servings

Bajan Chopped Seasoning

  • 1 medium yellow onion, roughly chopped
  • 3 spring onions, white and light green parts only
  • 2 cloves garlic, peeled
  • 1 fresh ginger, peeled
  • 1 Scotch bonnet chile, seeded if desired
  • 1 tablespoon fresh thyme
  • ¾ teaspoon ground allspice
  • 1 lime, juiced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup red wine vinegar (80 mL)

Flying Fish

  • 2 sea bass fillets
  • 1 lime, juiced
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Fish Stew

  • 6 tablespoons olive oil
  • ½ cup yellow onion (75 g), finely diced
  • 1 teaspoon garlic, minced
  • 1 red bell pepper, seeded and finely diced
  • 1 teaspoon dried thyme
  • 2 ½ teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1 can tomato
  • ½ stick unsalted butter
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • fresh flat-leaf parsley, for garnish, chopped

Cou Cou

  • 4 pods okra
  • 1 medium yellow onion, peeled and quartered
  • 1 sprig fresh thyme
  • 2 ½ cups water (600 mL)
  • 1 cup ground cornmeal (125 g)
  • ½ teaspoon kosher salt
  • Cold Guinness Extra Stout, for serving

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  1. Make the Bajan chopped seasoning: Add the onion, spring onions, garlic, ginger, Scotch bonnet, thyme, allspice, lime juice, salt, and black pepper to a food processor and process for about 1 minute, until it reaches a rough paste-like consistency, scraping down the sides of the bowl as needed. Add the vinegar and pulse 1 or 2 times, until incorporated. Transfer to a bowl and set aside until ready to use. Any leftover seasoning will keep in an airtight container in the refrigerator for up to 2 weeks.
  2. Season the fish: Place the sea bass fillets on a plate and pour the lime juice over them, then sprinkle with the garlic powder, salt, and pepper. Let marinate for 15 minutes while you make the fish stew.
  3. Make the fish stew: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion, garlic, red bell pepper, thyme, curry powder, and garlic powder, and cook, stirring occasionally, for 2–3 minutes, until the vegetables are just starting to soften. Stir in the tomatoes and bring to a simmer, then add the butter, salt, pepper, and 2 tablespoons of the Bajan chopped seasoning. Stir until the butter melts and everything is incorporated.
  4. Nestle the fish into the stew until submerged halfway. Cover the pan and cook for 12–15 minutes, until the fish is cooked through and flakes easily when tested with a fork.
  5. Make the cou cou: Add the okra, onion, thyme, and water to a shallow nonstick saucepan or skillet over medium-high heat and bring to a boil. Immediately remove from the heat and strain, reserving the liquid and the okra separately and discarding the onion and thyme.
  6. Place the same saucepan over medium heat and add the cornmeal. While whisking constantly, slowly pour the reserved liquid back into the pot. Whisk until smooth, then add the salt. Cook, continuing to whisk, for 6–8 minutes, until the cornmeal is thick with a consistency similar to firm mashed potatoes.
  7. Slice the okra pods on the bias.
  8. To serve, spread the cou cou onto a serving platter or individual dishes, then sprinkle the okra on top. Carefully lift the fish from the stew and place atop the cou cou and okra, then spoon the stew over the top. Garnish with parsley. Serve with a cold Guinness Extra Stout.
  9. Enjoy!
Flying Fish And Cou Cou