Prawn & tomato stew with gremolata topping

Prawn & tomato stew with gremolata topping

By Jennifer Joyce
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(30 ratings)
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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 cloves, 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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Tbrose1
9th Jan, 2018
2.05
I made this for dinner it’s ok love everything except the stew sauce itself I find it a little salty. I think maybe making your own tomato sauce from scratch will be better.
ema_0611
23rd Jan, 2017
4.05
I made this for dinner last night and improvised using leftovers in the fridge. I started by softening celery, leeks, red onion and garlic in a pan before adding the tinned tomatoes, vegetable stock and white wine. Once the sauce had reduced I added x2 packs of Tesco raw king prawns (about 330g), lemon juice and chopped new potatoes. Sprinkling the plate with parsley and lemon zest really made it. My recipe made 3 generous portions / 4 lighter portions. If you're going to make this, definitely opt for raw prawns as they remain lovely and juicy once cooked.
isobelmcc
15th Jul, 2015
5.05
So good! Quick to make, healthy, and really delicious.
lobsterpot1
24th Jan, 2015
2.05
Yuk! The ingredients did not go well together.
dizetoot
20th Jan, 2015
Made this last night and it was delicious. I didn't add the wine and scattered garlic along with lemon zest into the parsley. I think I'll add another teaspoon of capers next time along with some red pepper. Served with cauliflower rice. Def will be making this again!
fairystoryteller
8th Jan, 2015
5.05
Yum. I missed out the wine because I didn't have any. Forgot the capers! Stirred the zest into the sauce and scattered the parsley over at the end. Served it with soda bread and it was delish.
ChefRhia
18th Aug, 2014
Delicious! Next time I think I will add a slight dash of cream or natural yoghurt to the sauce. But also it was lovely just as it was.
AyshaC
16th Apr, 2014
4.05
Omitted the wine, but still a lovely week night meal.
elliesuki
12th Apr, 2014
5.05
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
6th Jun, 2013
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.

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coedpoeth
20th Aug, 2014
Will it freeze?
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