Prawn and Tomato Stew

Name: Prawn and Tomato Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 2 onions (sliced); 880 g canned whole peeled tomato; 1 cup white wine; 2 cups vegetable stock; 500 g shelled raw prawn; 2 tbsp flat-leaf parsley (chopped); salt & pepper (to taate); 1/4 tsp chilli flake

Felicity MacLeod

Prep 10 mins10m

Cook 25 mins25m

Serves 4

This is another favourite dish of mine for Seafood Tuesday's; it's so easy to make after work and better still it's really tasty.

The dish is almost like tomato soup with prawns in it, with lots of garlic and onion and better still as the stew has wine in it you can have a cheeky glass while you prepare dinner.

Make sure you have some crusty bread and greens for a complete meal.

ᔥ Originally from Donna Hay's Off the Shelf (2001, pg. 102)

Ingredients

1 tbsp olive oil
2 onions (sliced)
880 g canned whole peeled tomato
1 cup white wine
2 cups vegetable stock
500 g shelled raw prawn
2 tbsps flat-leaf parsley (chopped)
salt & pepper (to taate)
¼ tsp chilli flake

Instructions

Keep screen awake

1
Heat a saucepan over medium heat. Add the oil, onions and garlic and cook, stirring occasionally, for or until soft and golden.
2
Add the tomatoes and crush with a fork. Add the wine and stock and simmer for or until thickened slightly.
3
Add the prawns and cook for or until they have turned red.
4
Add parsley, pepper, salt and chilli flakes.
5
Spoon into bowls and serve with crusty bread and greens.

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