•  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

  Heat a saucepan over medium heat. Add the oil, onion and garlic and cook, stirring occasionally, for 8 minutes or until soft and golden. Add the tomatoes and crush with a fork. Add the wine and stock and simmer for 10 minutes or until thickened slightly.

Add the prawns and cook for 5 minutes or until they have turned red. Add the parsley, salt and pepper. Spoon into bowls. Serve with crusty bread. Serves 4.