Prawn & tomato stew with gremolata topping

Prawn & tomato stew with gremolata topping

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(19 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

A fish casserole with healthy prawns, topped with an Italian garnish of parsley and lemon zest - it's low in fat and calories too

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
308
protein
22g
carbs
29g
fat
7g
saturates
1g
fibre
5g
sugar
10g
salt
1g

Ingredients

  • 500g new potatoes
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 4 celery sticks, cut into pieces
  • 2 garlic cloves, chopped
  • 2 anchovy fillets, chopped
  • pinch chilli flakes
  • 400g can chopped tomatoes
  • 250ml white wine
  • 200ml vegetable stock
  • 400g raw king prawns, peeled
  • zest and juice 1 lemon
  • 1 tsp salted baby caper, rinsed
  • large handful parsley, chopped
  • toasted bread, to serve

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Method

  1. Put the potatoes in a saucepan of cold salted water and bring to the boil. Reduce the heat to medium and simmer for 15-20 mins or until cooked but still firm. Drain and, when cool enough to handle, thickly slice.
  2. Meanwhile, heat the oil in a large saucepan over a low-medium heat. Add the onion, celery, garlic, anchovy and chilli, season and cook for 8 mins or until softened. Increase the heat to medium-high, add the tomatoes, wine and stock, and cook for 15 mins. Add the prawns, lemon juice, capers and potatoes. Cook for 5 mins more, or until the prawns turn pink and are just cooked. Mix together the parsley and lemon zest, then scatter over the stew, then serve with toasted bread, for dunking.

Recipe from Good Food magazine, January 2013

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Comments

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AyshaC's picture
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Omitted the wine, but still a lovely week night meal.

elliesuki's picture
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Yum yum yum. Added 2/3 of the juice of a lemon following other comments and it turned out perfectly. Served with garlic bread.

avrilcoghlan's picture

I liked this a lot but found it a bit salty, next time I would rinse the anchovies under water. I left out the wine but still found it very tasty.

sm31live's picture
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It will become a regular in our culinary canon.

thehungrymouse's picture
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Wow, this was delicious!! Hubby and I devoured the whole lot with some lovely garlic bread! I may leave out the potatoes next time but this will definitely become a favourite in our home! Than you.

ceri503's picture
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Nice enough but I only used the juice of half a lemon and myself & my boyfriend agreed that with the zest too, even this was too much and really overpowered the dish. If I were to make it again I'd use just a dash of lemon juice.

alritegeezer's picture
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Made this for myself and gf, I used fish stock instead of veg stock... 6 anchovies and 3 tsp of capers and a generous sprinkle of dried chill, Followed the recipe exactly and it tasted amazing, only problem is, its now my gf favourite meal and I have to cook it every week!

pwhyton's picture
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really enjoyed this as did all the family, simple to make and really tasty, kept to the recipe and found the level of spice acceptable by the kids.

leaghanndizzy's picture
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Forgot to rate - I also followed the suggestions above, red onion, red pepper & fennel seeds

leaghanndizzy's picture
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Really enjoyed this - didnt use wine, doubled stock instead used chicken. Added a fresh chilli as well as flakes and omitted capers added extra anchovies. Really tasty

reuterrushton's picture

We tried this recipe tonight and the result was absolutely gorgeous ! It will become a regular in our culinary canon.

karenjohnson23's picture
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Excellent dish and low calorie. As it already included potatoes nothing else was needed (hence no extra calories), we didn't serve with garlic bread and that was fine. Got stuck with left over anchovies so made egg mayonnaise and anchovy sandwiches which are a favourite anyway. This has won a place in my keep that recipe folder. Recommended.

jnduggan's picture
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Excellent dish! Omitted celery as hubby isn't a fan...added red onion as well as white along with a red pepper for extra veg. Also added nearly a full tin of anchovies too after reading other reviews. Used fish stock instead of veg and also lots of chilli! A real winner...so so tasty and full of flavour.

martita's picture
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Oh it could have been a lovely dish if I did not follow the recipe and put no or less lemon juice. It made it very sour and all I could taste was lemon. Next day I added a can of coconut milk to the leftovers and it helped a bit.
I will definitely make it again, but with a lemon zest only.

claireroe's picture
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Absolutely lovely! A really stylish dish that is quick enough to prepare midweek. I think I may try it with chunks of white fish next time. A definite 'keeper' in my recipe reportoire!

polly_vanalstyne's picture
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I wish it was possible to give it more than 5 stars! My husband says it's in his top 5 all time favourite meals. Really healthy, low fat and easy to make. Lots of different flavours and you can taste all of them. I used fish stock instead of vegetable stock. As other people have said, next time I might add just another anchovy or two.

neadom's picture
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Absolutely delicious, simple, quick, nutritious and low fat.

supiamurton's picture
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Lovely fresh tasting meal, I don't think it would stretch to 4 servings as me and hubby nearly demolished the lot! Served with fresh crusty bread.

talman123's picture
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Made this a few times now and it's delicious. The only addition I make is to add a few fennel seeds when I'm frying the onions. Just lovely served with garlic bread.

emma_j's picture

Yummy! I added some frozen peas right at the very end, and didn't have any anchovies, but still delicious! I liked that the celery still had some bite to it (without being too raw).

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