Name: Prawn & tomato stew with gremolata topping
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 500g new potato; 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 tomato; 250ml white wine; 200ml vegetable stock; 400g raw king prawn peeled; zest and juice 1 lemon; 1 tsp salted baby caper rinsed; large handful parsley chopped; toasted bread to serve

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Prawn & tomato stew with gremolata topping

Prawn & tomato stew with gremolata topping

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.2 out of 5.33 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

500g new potato
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 tomato
250ml white wine
200ml vegetable stock
400g raw king prawn

peeled
zest and juice 1 lemon
1 tsp salted baby caper

rinsed
large handful parsley

chopped
toasted bread

to serve

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Nutrition: per serving

kcal308

low
fat7g
saturates1g
carbs29g
sugars10g
fibre5g
protein22g
salt1g

low

Method

step 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.
step 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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A star rating of 4.2 out of 5.33 ratings

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