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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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).

dysfcuktional's picture

Gonna give this a bash but add more anchovies and no celery - think I'll replace that with a small amount of wholemeal pasta.

rpcompaneros's picture
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Very nice.

Used half a tin of tuna as no anchovies and salty Greek olives as no capers which did the same job of fishying/salting it up. Added some green pepper and pepperoni that needed using in the fridge as extras at step two, and served with green beans when done.

Will definitely make again, maybe with the proper ingredients!

vfirby's picture

Made this and I don't know why but it all went into the bin. It was very tasteless as far as we were concerned. Maybe the above comment of adding more seafood would help.

bluejay's picture
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Followed this recipe using a bag of mixed seafood (prawns, mussels and squid) and tinned cherry tomatoes. Delicious! The anchovies and capers gave it an extra tang.

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