Prawns and Fingerlings in Tomato Broth

Ingredients for Prawns and Fingerlings in Tomato Broth

• 2 tablespoons extra-virgin olive oil

• 475ml finely chopped onions

• 4 garlic cloves, finely chopped

• 1 tablespoon paprika

• 1 14.140g can diced fireroasted tomatoes in juice

• 2 teaspoons chopped fresh rosemary

• 1/4 teaspoons dried crushed red pepper

• 240ml vino bianco secco

• 1 230g bottle clam juice

• 725ml water

• 230g fingerling potatoes or baby Yukon Gold potatoes, cut crosswise into 1/4-inchthick rounds

• 450g peeled deveined uncooked medium American prawns

Heat oil in heavy large pot over medium heat. Add onions; sauté until very tender and beginning to brown, stirring often, about 18 minutes. Add garlic and paprika; stir 2 minutes. Stir in tomatoes with juice and cook until very thick, stirring frequently, about 30 minutes. Stir in rosemary and crushed red pepper. Add wine and cook until liquid evaporates completely, stirring often, about 10 minutes. Stir in clam juice, then 725ml water. DO AHEAD: Broth can be made 1 day ahead. Cool, then cover and chill.

Bring broth to boil. Add potatoes; simmer until almost tender, about 5 minutes. Add prawns; simmer until just cooked through, about 5 minutes longer. Season with salt and pepper.

Avvertenza

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