40 Argentine wild prawns
1 red chili, finely chopped
1 finely chopped onion
8 garlic cloves in slices
4 sun-dried tomatoes, finely chopped
2 dl olive oil
Fry everything in a frying pan until the prawns change color.
Add in 2 dl fish stock and chopped parsley. Divide into 4 serving forms.
Bread / loaf to dip in heavenly good power.