Technical Stages :

• Sweat chopped onions, crushed garlic and the thinly sliced green bell pepper in peanut oil.
• Crush the tomatoes and cut the carrots and turnips in paysanne.
• Add them to the stewpan.
• Add also the tomato concentrate.
• Stir thoroughly.
• Add a large glass of water gradually.
• Add diced aubergines and the cauliflower cut in flowerets and stir thoroughly.
• Cook covered for about 20 minutes.
• Remove the lid and place the fish cut in large pieces on the vegetables.
• Add the seafood on top of the fish and cook covered for about 15 minutes.
• Fish will steam and will be impregnated with the flavours of the vegetables.
• When finished, remove the lid, delicately stir to check that the sauce does not stick to the bottom of the pan. Adjust seasoning.
• Keep warm.
• Serve hot.