Preparation

After washing the shrimp, cook in water seasoned with a little salt for 5 minutes.
Remove the prawns and reserve the cooking water.
Peel the shrimp and set aside.
In a pan, light the palm oil with the onion cut into thin slices.
As soon as they are browned, add the tomatoes without skin or seeds and chopped, the bay leaf, the eggplants, peeled and cut into thick slices.
Let it sauté a little and then add the fish.
Add some of the shrimp cooking water, enough to cook the fish and the shrimp kernels.
Cook on low heat for 30 minutes. Check. When ready, serve with Creole rice.

Ingredients

  • 500 grs of shrimp
  • 2 ripe tomatoes
  • 1 kg of croaker or other thick fish
  • 1 dl of palm oil
  • 1 bay leaf
  • 2 onions
  • salt q.s.
  • gindungo q.s.
  • 6 grains of pepper
  • 3 leaves of basil
  • 3 eggplants