Tomato and Garlic Stew With Prawns.

Adapted from Donna Hays excellent 'Off The Shelf' cookbook. I've made this multiple times and added mussels too - absolutely delicious. Serve with a salad of rocket and parmesan, and toasted rolls rubbed with garlic, drizzled with olive oil and salted.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  onions, sliced
• 3  garlic cloves, finely chopped
• 2 (440 g) cans whole canned tomatoes
• 250  ml white wine
• 500  ml  vegetable stock or 500  ml  fish stock
• 500  g  shelled raw  prawns (shrimp)
• 2  tablespoons  chopped flat leaf parsley (continental)
•  cracked black pepper
•  sea salt

Directions

1. Add oil, onions, and garlic to a saucepan on medium heat and cook. Stir until soft and golden (about 8 minutes). Add the tomatoes, crush with a fork, then add the wine and stock, simmer until thickened slightly (about 10 minutes).
2. Add the prawns and cook until they've turned red (about 5 minutes), then add the parsley, pepper and salt. Serve into bowls with crusty bread.
3. (To get 500gms peeled prawns you will need 1kg unshelled prawns).