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Nutrition: per serving

  • kcal222
  • fat9g
    low
  • saturates1g
  • carbs11g
  • sugars9g
  • fibre5g
  • protein25g
  • salt3.3g
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Method

  • step 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, August 2008

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Comments, questions and tips (17)

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Overall rating

A star rating of 3.5 out of 5.16 ratings

Superjam

A star rating of 5 out of 5.

I love this recipe and make it frequently. It's easy, tasty and low-calorie. I like to add garlic and some chilli powder. I do tend to give it a bit longer than 10 minutes to make sure the fennel is well-cooked.

embloom

A star rating of 2 out of 5.

Bit disappointing this one. I like the idea from one of the other comments of adding some chilli or chorizo. Nice and light and nutritious dish as it is though, and easy to throw together; just feel it lacks an ingredient or two.

tinyvella

I thought this was really tasty! Didn't have fennel so used a yellow and red pepper. Was lovely. Had some left and used for pasta next day. Yum!

ddnachez

A star rating of 3 out of 5.

Not very impressed with this recipe. I thought there was too much red onion, the 10 min cooking time for the fennel was optimistic and it lacked some "spice". Maybe I should have added some garlic or herbs. Would also advise to use fresh tomatoes as tin ones make it too watery (and I was using good…

eleanormayo

I love this recipe - I always make it with tinned chopped tomatoes and serve with cous cous.

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