Prawns Courtbouillon with Rice

Ingredients for Prawns Courtbouillon with Rice

• 1 (1-lb) can whole tomatoes in juice

• 1200ml white fish stock

• 575g medium prawns in shell (31 to 35 per lb), peeled, reserving shells

• 2 1/4 teaspoons salt

• 2 1/2 tablespoons unsalted butter

• 30g plus 1 tablespoon plain flour

• 130g finely chopped onion (1 medium)

• 120g finely chopped green pepper (1/2 medium)

• 2 vitlöksklyftor, hackade

• 550ml water

• 1/4 teaspoons cayenne, or to taste

• 120g long-grain white rice

• 1 1/2 cups thinly sliced spring onion greens (from 2 bunches)

Drain tomatoes, reserving juice, and finely chop. Bring stock and prawns shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15 minutes. Pour stock through a sieve into a bowl, discarding shells. (Stock will appear cloudy.) Devein prawns, then halve lengthwise and toss with 1/2 teaspoons salt in a bowl. Chill prawns, covered, until ready to use.

Melt butter in a 6- to 7-quart heavy pot over moderately low heat, then add flour and cook roux, stirring constantly, until the colour of peanut butter, 10 to 15 minutes. Add onion, pepper, and garlic and cook, stirring occasionally, until pepper is softened, 3 to 5 minutes. Stir in tomatoes with juice, stock, 240ml water, 1 1/2 teaspoons salt, and cayenne and bring to a boil, stirring frequently. Reduce heat and simmer court bouillon, partially covered, 30 minutes.

While courtbouillon simmers, bring remaining 300ml water to a boil in a 1- to 1 1/2-quart heavy saucepan. Add rice and remaining 1/4 teaspoons salt and return to a boil. Cover pan, then reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes. Let stand, covered, 5 minutes, then fluff with a fork.

Add prawns to courtbouillon and simmer, uncovered, stirring occasionally, until prawns are just cooked through, about 2 minutes. Stir in spring onion greens.

Divide rice among soup plates, then ladle in courtbouillon with prawns.

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