Lets Make Cou Cou with Stewed Fish|| Coo Coo||

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk provides a lighter option while maintaining some creaminess.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Canned tuna is a budget-friendly alternative while still providing protein.

Season the salmon steaks and snapper with fish seasoning, salt, and black pepper on both sides, then cover and set aside.

Place a large pot over medium-high heat and add water and one can of coconut milk.

Chop okra, pimento peppers, garlic, and onion, then add them to the pot with the coconut milk and water, and cover to bring to a boil.

Once boiling, reduce heat to medium and cook for 5-10 minutes until the okra softens.

In a separate bowl, mix 2 cups of cornmeal with enough water to make a runny mixture, using a fork to combine.

Add salt and black pepper to the boiling pot with okra and veggies for flavor.

Stir the cornmeal mixture into the boiling pot, then reduce heat to medium-low and stir continuously to avoid lumps.

Cook the cornmeal mixture for about 25-30 minutes, stirring constantly, and add salted butter towards the end for flavor.

Once thickened, pour the cou cou into a greased dish, spread evenly, and let set for about 15 minutes, optionally rubbing butter on top for shine.

Prepare a flour mixture with fish seasoning, salt, and black pepper for dredging the fish.

Heat oil in a frying pan over medium-high heat, dredge the seasoned fish in the flour mixture, and fry until golden brown, about 6 minutes per side.

Remove the fried fish and place on a paper towel-lined plate to drain excess oil.

In a separate pot over medium heat, add butter, diced pimento peppers, minced garlic, diced onions, and chopped scallions, and sauté for about 3 minutes until softened.

Add sliced okra, bell peppers, and carrots to the pot and cook for an additional 2-3 minutes.

Add flour to the veggies and cook for about 2 minutes, then add water and ketchup, seasoning with fish seasoning, and mix well.

Let the sauce simmer for about 5 minutes to thicken, then add the fried fish back into the pot and simmer for about 2 minutes, adjusting thickness to preference.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens