Thursday, 26 September 2013

Fennel, Butter Bean and Prawn Stew

This was a quick and easy stew which used up stuff in the cupboards and from the garden. I adapted it to what I had, so I used butter beans instead of chickpeas and chard instead of kale but it was delicious, I also swapped paprika to smoked paprika which gave it a lovely smokey flavour too.

Fennel, Butter Bean and Prawn Stew (adapted from Olive Magazine October 2010)
(Serves 2)

1 tbsp oil
½ fennel bulb, finely sliced
4 garlic cloves, finely sliced
1 tsp smoked paprika
1 400g tin chopped tomatoes
1 220g tin butter beans, drained and rinsed
handful Swiss chard, washed and chopped
150g raw prawns
salt and pepper
Heat the oil in a large frying pan and add in the fennel. Cook for about 5 mins, until softened. Add the garlic and paprika and fry for 1 min more. Add the chopped tomatoes. Increase the heat and cook for 5 minutes, until thickened.

Stir in the butter beans, chopped greens, salt and pepper and a splash of water and cook for 2 mins. Add the prawns and cook until just pink. Serve in bowls with crusty bread.

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