Ingredients
500g/1lb 2oz new potatoes
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 tomatoes
250ml/9fl oz white wine
200ml/7fl oz vegetable stock
400g/14oz raw king prawns, peeled
zest and juice 1 lemon
1 tsp salted baby capers, rinsed
large handful parsley, chopped toasted bread, to serve
Method
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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, 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.
PER SERVING
308 kcals, protein 22g, carbs 29g, fat 7g, sat fat 1g, fibre 5g, sugar 10g, salt 1.0g
