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Prawn & Tomato Stew with Gremolata Topping |
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| Serves 4 |
Prep 10 mins |
Cooking 35 mins |
Easy |
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My rating |
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| Ingredients |
500g new potatoes
2 tbsp olive oil
1 large onion, sliced
2 celery sticks, cut into thin slices
400g can chopped tomatoes
250ml white wine
200ml vegetable stock
400g raw king prawns, peeled
zest and juice of 1 lemon
large handful parsley, finely chopped
toasted slices of baguette to serve
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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.
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Meanwhile, heat the oil in a
large saucepan over a low-medium heat. Add the onion,
celery, 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.
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Add the prawns, lemon juice
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. Serve with toasted
slices of baguette, for dunking.
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DAILY
DINNERS 
