Sicilian seafood tomato stew

Sicilian seafood tomato stew recipe

18 ratings

See method

  • Serves 6
  • 20mins to prepare and 25mins to cook
  • 230 calories / serving
  • Freezable

Ingredients

  • 2tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 sticks celery, cut into 2 cm pieces
  • 2 garlic cloves, chopped, plus an extra clove
  • 1 anchovy, rinsed
  • 1tsp dried chilli flakes
  • 400g tinned peeled plum tomatoes
  • 250ml white wine
  • 200ml vegetable stock
  • 600g raw peeled prawns
  • 200g new potatoes
  • zest and juice of 1 lemon
  • 1tsp baby capers
  • 20g flat leaf parsley, chopped
  • 6 slices plain ciabatta
  • garlic mayonnaise, to serve

Each serving contains

  • Energy

    970kj
    230kcal
    12%
  • Fat

    6g 8%
  • Saturates

    1g 4%
  • Sugars

    5g 5%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 18.4g Protein 21.5g Fibre 2.6g

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onion, celery, garlic, anchovy and chilli, season with salt and pepper and cook for 5 minutes or until soft.
  2. Boil the potato until knife tender. Drain, let cool, cut into thick slices and set aside.
  3. Add the tomato, wine and stock and cook for 15 minutes on medium-high heat. Break the tomatoes up with a flat spoon.Add the prawns, potatoes, lemon zest and juice and capers and cook for 5 minutes or when the prawns turn pink.
  4. Serve with the toasted crostini rubbed with the extra garlic clove and a small spoonful of the garlic mayonnaise.

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