Prawn & tomato stew with gremolata topping

Prawn & tomato stew with gremolata topping

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(26 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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

  • Healthy

Nutrition: per serving

  • kcal308
  • fat7g
  • saturates1g
  • carbs29g
  • sugars10g
  • fibre5g
  • protein22g
  • salt1g
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Ingredients

  • 500g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 celery sticks, cut into pieces
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic clove, chopped
  • 2 anchovy fillets, chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • pinch chilli flakes
  • 400g can chopped tomato
  • 250ml white wine
  • 200ml vegetable stock
  • 400g raw king prawn, peeled
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp salted baby caper, rinsed
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • large handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • toasted bread, to serve

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.

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Comments, questions and tips

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ceri503
20th Feb, 2013
3.05
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
16th Feb, 2013
3.05
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
14th Feb, 2013
5.05
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
7th Feb, 2013
5.05
Forgot to rate - I also followed the suggestions above, red onion, red pepper & fennel seeds
leaghanndizzy
7th Feb, 2013
5.05
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
2nd Feb, 2013
We tried this recipe tonight and the result was absolutely gorgeous ! It will become a regular in our culinary canon.
karenjohnson23
30th Jan, 2013
5.05
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
29th Jan, 2013
5.05
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
28th Jan, 2013
1.05
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
21st Jan, 2013
5.05
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!

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