For ➍800 g medium prawns, peeled & deveined, shells reserved*
30 cl dry white wine
20 cl cup water
1 ts salt
½ medium red onion, coarsely chopped
½ fennel stalk, coarsely chopped
8 large green olives, pitted, coarsely chopped
1 tbs olive oil
1 tbsp minced fennel fronds
Put the prawn shells*, wine, water, and salt in a large pot and bring to a boil.
Simmer 2 m until the shells turn pink. Remove and discard the shells.
Add the onion, chopped fennel, olives, and oil to the pot and return to a boil.
Simmer 5 m until the onion is soft, then stir in the prawns and simmer 2 m until they begin to turn pink.
Transfer to a serving dish, sprinkle with the fennel fronds.
Serve with crisp toasted bread.
*When using cleaned shrimps, use fish fumet cubes instead.
**Halve the quantities for a starter.
