Quick prawn, fennel & tomato ragout

Recipe uploaded by

Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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1. Heat the oil in a large pan. Add the onion and fennel and cook for 5 mins, stirring every so often. Add the tomatoes and seasoning, then bring to the boil. Cover and cook on a low heat for 10 mins until the fennel is tender, then stir in the prawns and warm through. Serve scattered with olives and the reserved fennel tops, roughly chopped.

TRY

If you prefer to use uncooked frozen prawns, defrost thoroughly, then pat dry with kitchen paper. Stir into the ragout, then cover and cook for 3-4 mins until the prawns have turned evenly pink.

Per serving

222 kcalories, protein 25g, carbohydrate 11g, fat 9 g, saturated fat 1g, fibre 5g, salt 3.3 g

Latest comments and suggestions

• LizMacau88

  14 August 2008

  LizMacau88 commented on this recipe

  Sounds very good and easy. Will be trying this. Liz

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• Rog

  19 August 2008

  Rog rated and commented on this recipe

  

  This was really good. The fennel seemed to be a strange choice to go with the prawns but the combination, along with the tomatoes and the olives, worked well and made a nice change from other prawn dishes.

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• tiloaa

  21 August 2008

  tiloaa rated and commented on this recipe

  

  This was easy and delicious.I thought that it would be difficult to buy canned cherry tomatoes but they were available in a large supermarket branch and also in a local discount retailer.I added tomato puree to make the sauce more tomatoey. I would probably leave out the olives next time.

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• Frantic Flapjack

  22 August 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was very good and quick for a midweek meal. I used a tin of chopped tomatoes and added fresh cherry tomatoes. The addition of olives also added extra flavour. Would make again.

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• Chris

  29 October 2008

  Chris rated and commented on this recipe

  

  Very quick and easy, and nice. But I did find that the tomato overwhelmed the prawns somewhat - but I shall do it again.

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Ingredients

• 1 tbsp olive oil
• 1 red onion , chopped
• 1 large fennel bulb , quartered, sliced and leafy tops reserved
• 395g can cherry tomatoes
• 200g large cooked, peeled prawns
• handful black or green olives

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat

if prawns not previously frozen

Ingredients

• 1 tbsp olive oil
• 1 red onion , chopped
• 1 large fennel bulb , quartered, sliced and leafy tops reserved
• 395g can cherry tomatoes
• 200g large cooked, peeled prawns
• handful black or green olives

Per serving

222 kcalories, protein 25g, carbohydrate 11g, fat 9 g, saturated fat 1g, fibre 5g, salt 3.3 g

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