Prawn & tomato stew with gremolata topping

Healthy prawn recipe for 4 people, takes only 35 mins; recipe has new potato, olive oil, onion, celery, garlic clove, anchovy, chilli flakes, chopped tomato, white wine, vegetable stock, king prawn, lemon, caper, parsley and bread.

Prawn & tomato stew with gremolata topping

Prawn & tomato stew with gremolata topping

Recipe by Chef Soomro Course: Healthy prawn


Prep time

10 mins


  • Garlic Clove: 2 garlic cloves, chopped
  • Anchovy: 2 anchovy fillets, chopped
  • Olive Oil: 2 tbsp olive oil
  • Onion: 1 large onion, sliced
  • Chopped Tomato: 400g can chopped tomato
  • Vegetable Stock: 200ml vegetable stock
  • Parsley: large handful parsley, chopped
  • Lemon: zest and juice 1 lemon
  • Chilli Flakes: pinch chilli flakes
  • Bread: toasted bread, to serve
  • King Prawn: 400g raw king prawn, peeled
  • New Potato: 500g new potato
  • Celery: 4 celery sticks, cut into pieces
  • Caper: 1 tsp salted baby caper, rinsed
  • White Wine: 250ml white wine


  1. 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.
  2. 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.