Fish Pot with Tomatoes and Olives

This recipe has been cooked and "modified" by me. The basic ingredients remain almost the same. I designed it to my liking. And I think I succeeded. Thank you very much

I cut off the heads from the prawns. I put the heads in a small pot, sweat them lightly with a little olive oil and pour on water. Lemon peel slices, pressed garlic cloves and the ginger slices are added. Now I let this boil down. During this time, I remove the rest of the shrimp from the shell. Season with salt and a little sugar, everything has been reduced to half, I pour 3 small ladles on the chicken stock. Reduce again. Take the heads out.

I put 2 tablespoons in a small saucepan. Let the olive oil get hot and lightly sweat the chopped onion and garlic cloves. Now I pour in the cans of tomatoes, crush them as best I can. The olives also come in. I boil it down so that it appears creamy. Then I pour in this prawn stock and let everything reduce again. the seasoning comes now.

Remove the twigs from the fresh thyme, chop a little with a knife, sprinkle in, then season with salt, lemon juice and a little zest. IT also needs some sugar, pepper from the mill but be careful, this pepper is very spicy. Now I put the prawns in the sauce, they just pull over.

The plate is ready, the toast is jumping straight out of the toaster, cut it diagonally. Serving is the order of the day: The sauce (brew), which seems a bit coarse, is placed on the bottom of the plate, on which I put the prawns and the olives so that they stand out with their wonderful black color. Sure you have a couple of small tomatoes on hand, I'll also put them on the plate. Then comes my old balsamic vinegar (a present from Tuscany and my darling) it tastes fantastic, a thin thread on the sauce, as well as some olive oil. The toast bread attached is a poem.