PRAWN & TOMATO STEW WITH GREMOLATA TOPPING

Prawn & tomato stew with gremolata topping image

A fish casserole with healthy prawns, topped with an Italian garnish of parsley and lemon zest - it's low in fat and calories too

Provided by Jennifer Joyce

Time 45m

Number Of Ingredients 15

Ingredients

500g new potato
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 tomato
250ml white wine
200ml vegetable stock
400g raw king prawn , peeled
zest and juice 1 lemon
1 tsp salted baby caper , rinsed
large handful parsley , chopped
toasted bread , to serve

Steps:

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.

Nutrition Facts : Calories 308 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium