Prawn & Tomato Stew With Gremolata Topping
This Mediterranean-inspired seafood stew is a delightful combination of tender new potatoes, juicy king prawns, and a flavorful tomato-based broth. The addition of aromatic garlic, tangy capers, and zesty lemon creates a dish that is both comforting and invigorating. Perfectly enjoyed with a side of crusty toasted bread for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 500g new potatoes
- 2 tbsp olive oil
- 1 large onion , sliced
- 4 celery sticks, cut into pieces
- 2 garlic cloves , chopped
- 2 anchovy fillets, chopped
- pinch chilli flakes
- 400g can chopped tomatoes
- 250ml white wine
- 200ml vegetable stock
- 400g raw king prawns , peeled
- zest and juice 1 lemon
- 1 tsp salted baby capers , rinsed
- large handful parsley , chopped
- toasted bread , to serve
Instructions
- 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.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 308 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1 milligram of sodium
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