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Sicilian seafood tomato stew recipe

Sicilian seafood tomato stew recipe

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Inspired by the rich seafood stews you find at the seaside in Sicily, this healthy, luxurious version features meaty prawns and perfectly-cooked potatoes boiled until tender in a rich and savoury tomato sauce. The addition of capers bring bursts of sharp flavour that is balanced by the freshness of flat-leaf parsley. See method

  • Serves 6
  • 20mins to prepare and 25mins to cook
  • 230 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 2tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 sticks celery, cut into 2 cm pieces
  • 2 garlic cloves, chopped, plus an extra clove
  • 1 anchovy, rinsed
  • 1tsp dried chilli flakes
  • 400g tinned peeled plum tomatoes
  • 250ml white wine
  • 200ml vegetable stock
  • 600g raw peeled prawns
  • 200g new potatoes
  • zest and juice of 1 lemon
  • 1tsp baby capers
  • 20g flat leaf parsley, chopped
  • 6 slices plain ciabatta
  • garlic mayonnaise, to serve
If you don't have plum tomatoes, use a tin of chopped tomatoes instead

Each serving contains

  • Energy

    970kj
    230kcal     12%

  • Fat

    6g 8%

  • Saturates

    1g 4%

  • Sugars

    5g 5%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 18.4g Protein 21.5g Fibre 2.6g

Method

Inspired by the rich seafood stews you find at the seaside in Sicily, this healthy, luxurious version features meaty prawns and perfectly-cooked potatoes boiled until tender in a rich and savoury tomato sauce. The addition of capers bring bursts of sharp flavour that is balanced by the freshness of flat-leaf parsley.

  1. Heat the olive oil in a large pot over medium heat. Add the onion, celery, garlic, anchovy and chilli, season with salt and pepper and cook for 5 minutes or until soft.
  2. Boil the potato until knife tender. Drain, let cool, cut into thick slices and set aside.
  3. Add the tomato, wine and stock and cook for 15 minutes on medium-high heat. Break the tomatoes up with a flat spoon.Add the prawns, potatoes, lemon zest and juice and capers and cook for 5 minutes or when the prawns turn pink.
  4. Serve with the toasted crostini rubbed with the extra garlic clove and a small spoonful of the garlic mayonnaise.

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