King Prawn, Fennel and Tomato Stew
8th Jan, 2015


  • 1 tsp rapeseed oil
  • 1/2 red onion, finely sliced
  • 1 clove of garlic, finely diced
  • 1/2 tsp fennel seeds
  • 1 small fennel, outer leaves and root removed and finely sliced
  • 1 yellow pepper, finely sliced
  • 150g cherry tomatoes
  • 150g raw king prawns
  • Sea salt and black pepper
  • 1 handful of coriander, roughly chopped

Equipment required:

Place the oil in a pan and fry the onion, garlic and fennel seeds for 5 minutes, then add the fennel and saute for a further 3 minutes. 

Next, add the pepper, tomatoes and 150ml water and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes. 

Finally, add the king prawns and cook for 3-4 minutes until pink.

Season and serve sprinkled with the coriander.

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