A low fat, prawn stew recipe from Elly Pear makes for a simple and delicious dinner, flavoured with paprika, celeriac and fennel in a tomato sauce This delicious stew is full of flavour with hints of licorice from the fennel, and a touch of spice from the Paprika.
All that flavour and only 159 kcal per portion!
INGREDIENTS Serves 2
1 tablespoon olive oil
250g Fennel cut into wedges, save the fronds
200g celeriac peeled and cut into 2.5cm cubes
2 garlic cloves thinly sliced
2 teaspoons Paprika
400g can of chopped tomatoes
1 vegetable stock cube
150g cooked Prawns
Rocket
Salt and Pepper
METHOD
Heat the oil in a saucepan and cook the fennel and celeriac over a medium heat for 10 minutes until soft.
Add the garlic, Paprika, and the salt and pepper. Stir.
Add the tomatoes, the vegetable stock cube, and 250 ml of boiling water. Cook for another 15 minutes until the celeriac is completely tender.
Add the prawns and stir to cook through. Check the seasoning.
Serve in a bowl, garnish with the fennel fronds and the rocket.
Original recipe Elly Pear
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