Prawns with Chardonnay
12 king prawns
200 gr of celery, carrot and shallot
half glass of Chardonnay white wine
2 tablespoons of additional virgin olive oil
2 cloves of garlic
parsley, salt to style
Shell the prawns, brown the heads and carcasses with the garlic cloves within the oil. Add the diced celery, carrot and shallot to the saucepan. Cowl every little thing with chilly water, convey to a boil and add the parsley.
Scale back the fish soup by half, then pressure. Convey it again to the boil including the white wine and throw within the peeled prawns; season with salt. Prepare dinner for a couple of minutes and serve.