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.