
Nutrition and extra info
- Healthy
Nutrition: per serving
- kcal308
- fat7g
- saturates1g
- carbs29g
- sugars10g
- fibre5g
- protein22g
- salt1g
Ingredients
- 500g new potato
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 celery sticks, cut into pieces
Celery
sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 garlic cloves, chopped
- 2 anchovy fillets, chopped
Anchovy
ann-choe-veeSilver, 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
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tsp salted baby caper, rinsed
Capers
kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- large handful parsley, chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- toasted bread, to serve
Method
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.
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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