Red Snapper in Spicy Tomato and Onion Gravy with Coucou

  • 2 tablespoons mild olive oil
  • 1 large onion, cut into rings
  • 2 teaspoons soft brown sugar
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato puree
  • 200ml dry white wine
  • 1 teaspoon of paprika
  • ½ teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon of dried thyme
  • 1 x 400g tinned chopped tomatoes
  • 1 Scotch Bonnet de-seeded and finely sliced
  • 1 teaspoon of light soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon of local hot pepper sauce
  • 4 medium red snapper fillets, skin on, pin boned
  • Juice of half a lime
  • Salt and pepper to taste
  • For the coucou
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 12 okra, topped and sliced into ½ cm rounds
  • 2 wiri wiri peppers(or red birds eye chillies), chopped finely
  • 1.4L hot chicken stock
  • 250gm corn meal
  • 2 spring onions, sliced
  • 60g butter
  • Salt and pepper
  • 2 tablespoons fresh parsley, finely chopped

Heat the oil in a large heavy based frying pan over a medium heat.

Gently fry the onion rings until soft and translucent. Sprinkle over the sugar and add the garlic and allow it to cook out for a minute before adding the tomato puree. Stir well for a further minute. Pour in the wine and allow the mixture to reduce a little. Next add the dried herbs and spices, canned tomatoes, scotch bonnet, soy sauce, Worcestershire sauce and hot pepper sauce. Continue to cook the sauce on a gentle heat for 5 minutes or until the sauce has thickened.

Meanwhile bring the chicken stock for the coucou to the boil.

Heat the oil for the coucou in a small frying pan and add the onion and cook until translucent. Add the okra and chillies and cook for 2 minutes, set aside.

Add the fish, flesh side down to the thickened sauce, place the lid on the pan and allow the fish to cook for 5 minutes, turning once.

When the stock has come to the boil add the onion and okra mixture along with the cornmeal and stir continuously until the mixture has thickened. Season and stir in the butter and spring onions.

Remove the lid from the fish and squeeze over the juice of half a lime. Serve by spooning some coucou onto a plate, top with fish and spoon over the spicy tomato and onion gravy. Sprinkle over chopped parsley.

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