1lb/ 500g raw large shrimpking prawns peeled and deveined
large handful chopped fresh parsley
toasted breadto serve
Wash the potatoes, cut them in thick slices and put the slices in a saucepan to boil for 10 minutes or until cooked but still firm. Drain and set aside.
Meanwhile, heat the oil in a large saucepan over a medium heat. Add the chopped onion and garlic and saute for 2 minutes. Add sliced celery and chilli flakes, season and cook for 5 minutes or until softened. Add the tomato sauce, white wine and stock and cook for 15 mins. Add the shrimps (prawns), drained capers and boiled potatoes. Cook for 5 minutes more, or until the shrimps (prawns) turn pink and are just cooked. Scatter some fresh chopped parsley over the stew, then serve with toasted bread.
To make coarse tomato sauce: I take 5 fresh tomatoes, cut them in half and then have my grated box placed in a large bowl. I take the cut side of tomato, place it on the coarse side of the grater and just grate.