Quick prawn, fennel & tomato ragout
- Preparation and cooking time
- Serves 2
This quick prawn dish is great for an impressive midweek meal
- 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.
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.