Baked Fish with Breadcrumbs Ingredients

• 400g canned cherry tomatoes
• 2 garlic cloves, finely sliced
• ½ tsp dried oregano
• 1 tsp sugar
• Sea salt and pepper
• 3 tbsp flat-leaf parsley, finely chopped
• 2 tbsp olive oil
• 1kg whole fish, cleaned and fins trimmed
• 3 tbsp fresh breadcrumbs
• 100ml white wine or water
• 1 lemon, quartered

How to Prepare Baked Fish with Breadcrumbs:

1. To make the sauce, combine tomatoes, garlic, oregano, sugar, salt, pepper, half the parsley and one tablespoon of olive oil in a pan and bring to the boil, stirring. Simmer for 10 minutes, then set aside.
2. Heat oven to 180C. Pat fish dry with kitchen paper. Place in a baking dish lined with baking paper and coat with remaining olive oil. Spoon tomato sauce over fish. Scatter with breadcrumbs and add wine or water to the pan.
3. Bake for 30 minutes or until the sauce has “set”. When cooked, the flesh will move easily from the spine at the touch of a knife. Serve with the pan juices, remaining parsley and lemon wedges.

Chef: Chef: Jill Dupleix, Photo: Marina Oliphant, Source: The Sydney Morning Herald

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Ingredients

• 3 Cups peeled and shredded cucumbers
• 1 small onion, finely chopped
• 5 cups chicken stock (canned, homemade or cubes)
• 2 tsp cornstarch
• 1 tbsp water
• 1 cup heavy cream
• 1 tsp sherry
• 2 tsp chopped parsley
• salt and pepper to taste
• cucumber slices

How To Make Chilled Cucumber Soup:

1. Place cucumbers, onion and chicken stock into a saucepan; cover and simmer gently for 10-15 minutes.
2. Remove from heat, cool; place in blender and puree. Add salt and pepper.
3. Mix cornstarch with 1 tbsp water. Stir into soup. Simmer until soup thickens. stirring constantly.
4. Remove from heat. Stir cream and sherry into soup.
5. Remove from heat. Mix well before serving. Garnish individual soup bowls with chopped parsley and translucent cucumber slices.

Recipe by Dr Betty and Published in Caribbean Cuisine Cookbook.

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COO-COO RECIPE – BARBADOS

Coo-Coo Ingredients

• 12 Okra
• 1.5 litres/ 2 1/2 pints water
• good pinch of salt
• 250g/8oz yellow cornmeal
• 1 tablespoon sugar
• 25g/1oz butter

To Serve:

• Cooked sweet potatoes
• sliced tomatoes
• slices pimentos

How To Make Coo-Coo:

1. wash the okra and cut off the stems. Cut them into 5mm/ 1/4-inch thick slices. Bring the water to the boil in a large saucepan and add the prepared okra and the salt. Boil until tender.
2. Slowly add the cornmeal to the saucepan in a thin stream, stirring all the time with a wooden spoon. Keep stirring to prevent any lumps forming and removing any cornmeal from the sides of the pan.
3. Add the sugar and continue cooking over moderate heat for about 5-10 minutes, stirring all the time. When cooked, the coo-coo mixture will be thick and smooth.
4. Place the butter in a warmed rounded bowl or basin and add the coo-coo. Roll it around in the bowl until it forms a ball. Serve, cut into slice with sweet potatoes, tomatoes and pimentos.

Preparation: 10 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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