Prawn & Tomato Stew

I believe in miracles where you from
You sexy thing (you sexy thing-you)
I believe in miracles since you came along
You sexy thing...
(Hot Chocolate, You Sexy Thing)

And what can you do? One blog-free month and I get some strange mental associations, 'cause prawns, until proven otherwise, are just like oysters, lobsters, strawberries and chocolate: better when not alone.
Incidentally, this dish is signed by Donna Hay: if one must really go back to the hard life of a blogger, it's best done with style, isn't it?

Prawn & Tomato Stew
for 4-5 people

prawns, unshelled about 2 lb.
carrot 1
celery 1 stalk
onion 1
garlic 2-3 cloves
whole peeled tomatoes 2 cans
dry white wine 1 cup
olive oil, salt, pepper, fresh parsley as needed

Clean prawns and prepare a broth by boiling their shells for about an hour with peeled carrot, celery stalk, some parsley, peppercorns and a pinch of salt. Strain the broth and set aside.
Finely chop the onion, peel the garlic cloves and cut them in half. Sautee them in a tablespoon of oil for about 10 minutes until onion becomes transparent and sweet. If necessary, add a little bit of the broth to prevent sticking.
Add whole peeled tomatoes, mashing them with a fork (OK, OK, for those of you lucky enough to have fresh tomatoes already red and sweet and flavorful and delicious, forgetabouttomatoesinacan, do I need to say it? But I'm telling you anyways, to clear any doubt...), white wine and two cups of broth, and cook for about 10 minutes until the sauce thickens a bit (but not too much, remember, this is a stew!). Season with salt, pepper and fresh chopped parsley, then add the prawns and cook for 5 minutes longer. Serve with slices of country bread, toasted in the oven and rubbed with garlic (or not, depending on how your evening is going).