Quick Prawn, Fennel & Tomato Ragout
In this flavorful dish, the combination of tender fennel, juicy cherry tomatoes, and succulent prawns come together in a harmonious medley of textures and tastes. The aromatic red onion adds depth to the dish while olives provide a briny contrast. Serve this satisfying meal with a sprinkle of fennel tops for a finishing touch.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 red onion , chopped
- 1 large fennel bulb , quartered, sliced and leafy tops reserved
- 395g/14oz can cherry tomatoes
- 200g large cooked, peeled prawns
- handful black or green olives
Instructions
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 222 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 3.3 milligram of sodium
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