Prawn & tomato stew with gremolata topping

1 of 5-a-day 30-60 minutes 4 servings 400 kcal or less a week of healthy suppers casserole fish stew good for you low calorie mains one-pot shellfish vitamin c

N/A

Source

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

Method

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.