tomato and garlic stew with prawns
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tomato and garlic stew with prawns
  • 1 tablespoon olive oil
  • 2 onions, sliced
  • 3 cloves garlic, finely chopped
  • 2 x 440g cans whole peeled tomatoes
  • 1 cup (250ml) white wine
  • 2 cups (500ml) vegetable or fish stock
  • 1kg green (raw) prawns (shrimp), peeled, veins removed, tails intact
  • 2 tablespoons chopped flat-leaf parsley leaves
  • sea salt and cracked black pepper
  • crusty bread, to serve