Prawn & tomato stew with gremolata topping

Prawn & tomato stew with gremolata topping

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(33 ratings)

Prep: 10 mins Cook: 35 mins


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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  • 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



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

  • 4 celery sticks, cut into pieces



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

  • 2 garlic cloves, chopped
  • 2 anchovy fillets, chopped



    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



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

  • 1 tsp salted baby caper, rinsed
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • large handful parsley, chopped



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

  • toasted bread, to serve


  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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29th Jan, 2013
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 so tasty and full of flavour.
28th Jan, 2013
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.
21st Jan, 2013
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!
18th Jan, 2013
I wish it was possible to give it more than 5 stars! My husband says it's in his top 5 all time favourite meals. Really healthy, low fat and easy to make. Lots of different flavours and you can taste all of them. I used fish stock instead of vegetable stock. As other people have said, next time I might add just another anchovy or two.
18th Jan, 2013
Absolutely delicious, simple, quick, nutritious and low fat.
17th Jan, 2013
Lovely fresh tasting meal, I don't think it would stretch to 4 servings as me and hubby nearly demolished the lot! Served with fresh crusty bread.
13th Jan, 2013
Made this a few times now and it's delicious. The only addition I make is to add a few fennel seeds when I'm frying the onions. Just lovely served with garlic bread.
9th Jan, 2013
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
8th Jan, 2013
Gonna give this a bash but add more anchovies and no celery - think I'll replace that with a small amount of wholemeal pasta.
8th Jan, 2013
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!


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