Cou-cou with fish in tomato sauce

Ingredients

• 250 g fine cornmeal, not cornflour starch
• 200 g sliced okra
• 9 dl water
• 30 g butter
• 700 g flying fish fillets or firm white fish
• 1 chopped onion
• 2 chopped garlic cloves
• 400 g chopped tomatoes
• 1 dl fish stock
• 1 tsp dried thyme
• 1 lime
• 2 tbsp oil
• salt and pepper

Method

1. 1Soften onion and garlic in oil, add tomatoes, stock and thyme and simmer for 15 minutes.
2. 2Season fish and place in sauce. Gently cook for 8–10 minutes until cooked through and season with lime.
3. 3Boil okra in the water with a little salt for 5 minutes. Lift out okra with a slotted spoon, retaining water.
4. 4Whisk cornmeal into okra water and cook on low for 20–25 minutes, stirring often. Fold in okra and butter once firm and cooked through.
5. 5Mound cornmeal mixture and serve with fish and sauce.