Prawns with Creole Sauce

1 tablespoon oil
1 red pepper, deseeded and diced
2 large onion, chopped
2 cloves garlic, peeled and finely chopped
2 stalks celery cut into slices
1 can peeled tomatoes in tomato juice
2 large fresh tomatoes, chopped
1 cup chicken stock or fish stock
1/2 cup red wine
1 teaspoon chilli paste – more if you like it
pinch of cayenne pepper
2 bayleaves
salt and freshly ground pepper
1 tablespoon lime juice
500g raw shelled prawns, defrosted
fresh coriander for garnish

Heat the oil and gently sauté the onion, red pepper, celery and garlic until tender. Add the fresh and canned tomatoes, salt and pepper to taste, chilli paste, cayenne, bayleaves, stock, wine and lime juice and bring to the boil. Cover and simmer for 25 minutes then add the prawns and simmer for a further five minutes or until the prawns are cooked.

Serve with couscous and sprinkle with chopped coriander.