Fish à la Sénégalaise (Penda Mbaye)

Prepare all the ingredients.

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.