PRAWNS WITH BUTTER BEANS, FENNEL AND

 TOMATOES

This delicious recipe, with Mediterranean flavors is stunning! Enjoy with a Viognier or a Rose wine from Bandol (South of France).

Preparation: 45 min; cooking time: 35 min.

Serving 4

1 ½ lb. jumbo fresh prawns, peeled and deveined

2 tbsp olive oil

1 large onion, finely chopped

1 large fennel bulb, cored and finely chopped

4 garlic cloves, minced

1 can diced tomatoes (14.5 oz)

1 can butter beans, drained and rinsed (14 oz)

1/3 cup white wine

1 bottle clam juice

1 fresh orange zest

½ tsp saffron threads

Pinch of ground cloves

Salt and pepper

Fennel fronds for garnish

In a large deep skillet, heat the olive oil over medium heat. Add the onion and fennel and cook until softened, about 8 minutes, stirring often.

Add the garlic, pinch of cloves and orange zest and cook 1 minute until fragrant. Add the wine and cook until almost evaporated, about 4-5 minutes. Add the clam juice, the tomatoes with their juice, saffron and 1 cup of water and bring to a boil. Season the preparation with salt and pepper. Reduce the heat and simmer 10 minutes.

Add the butter beans and prawns to the skillet. Season with salt and pepper. Cover and cook over medium heat, turning a few times, 7-8 minutes.

Serve into individual plates and garnish with fennel fronds.

Bon Appétit!