Quick prawn, fennel & tomato ragout

fennel fennel bulb fennel bulbs one-pot prawn prawns ragout

N/A

Source

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

Method

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.