[vc_row][vc_column][vc_column_text]This is one for the books! This dish is a Caribbean favourite and I love it. There are many ways to make this dish. Some people love to simmer the fish in the tomato sauce while I like to fry mine first and then add it to the sauce. Frying the fish first prevents it from being “too wet or soggy” and its just the way I like it. I have learnt to make the Coo coo another way by adding the milk first and then including all the vegetables but I do believe by sautéing the vegetables first it brings out a lot of flavour and adds body to the dish. Another tip I have learnt is instead of adding water replace it with full cream milk as it helps make the mixture creamier. I remember growing up and be faun of this dish but not really knowing what to call it until one day I experimented and realized I loved each part of making it. So as we are still in the Lenten season it’s a perfect time to give this one a try and make it your own. Enjoy guys!
Ingredients
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text]
Coo Coo
- 1 ½ C Cornmeal
- 4 Ochroes-diced
- 1 Carrot -diced
- ½ Onion-diced
- 3 Garlic cloves-diced
- 1 Sweet pepper-diced
- 1 Celery stalk-diced
- 1 Chadon Beni leaf-diced
- 3 tbsp Butter
- 2C Coconut milk
- ½C Cuisine Full cream milk
- Salt-to taste
- Black pepper- to taste
[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]
Fish
- 3 White fish fillet
- ½C Cuisine All Purpose Flour
- 2 tsp salt
- 2 tsp Black pepper
- 1 tsp Paprika
- 2 Garlic cloves
- 1 lime
- 3 tbsp Cuisine Soya Bean oil
[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]
Tomato Sauce
- 2 tbsp Cuisine Soy Bean oil
- 1 Red onion –thin slices
- ½ Red Sweet pepper-thin slices
- ½ Yellow Sweet peppers –thin slices
- 2 Tomatoes –thin slices
- 3 Pimentos-thin slices
- 1 Chadon Beni leaf-thin slices
- 1 Celery Stalk-thin slices
- 2 tbsp Tomato paste
- 1 tbsp Brown sugar
- 2 tbsp Roucou
- ½C Water
- Salt-to taste
- Black Pepper
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Method
- Prepare all the vegetables ahead by slicing and dicing as shown in the video.
- Place butter in a pot to melt and sauté the vegetables for the Coo coo. Cook for 5 minutes until the ochroes have been broken down. Add salt and black pepper to your liking.
- Next add coconut milk and full cream milk. Note: (Make sure the liquid is hot and comes to a boil.)
- On the heat add a little of the cornmeal and continue whisking quickly until all the cornmeal is incorporated. Add 1tbsp butter and mix well. Note: (Keep whisking fast as it helps to prevent lumps. Also make sure to cook the cornmeal for at least 5 minutes until all the liquid has absorbed and everything is fully blended.
- Place the mixture into a grease dish and allow to set for at least 15-20 minutes.
- Season the fish with salt, black pepper, garlic, lime juice and lime zest and rub the fish.
- To the flour add salt, black pepper, paprika and mix well. Take each fish and coat both sides in the flour mixture.
- In a hot pan add the oil and pan fry the fish on both sides just until its golden brown.
- To make the sauce add oil to a hot pot and sauté all the vegetables. Next add the tomato paste, brown sugar, Roucou and water. Add salt and black pepper to your liking.
- Place the fish in the pot and toss gently.
- Cut Coo coo as desired and serve with the fish.
Enjoy![/vc_column_text][/vc_column][/vc_row]
Leave a Reply