Quick prawn, fennel & tomato ragout
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- 1 red onionchopped
- 1 large fennel bulbquartered, sliced and leafy tops reserved
- 395g/14oz can cherry tomatoes
- 200g large cooked, peeled prawns
- handful black or green olives
Nutrition: per serving
- kcal222
- fat9glow
- saturates1g
- carbs11g
- sugars9g
- fibre5g
- protein25g
- salt3.3g
Method
step 1
Heat the oil in a large pan. Add the onion and fennel and cook for 5 mins, stirring every so often. Add the tomatoes and seasoning, then bring to the boil. Cover and cook on a low heat for 10 mins until the fennel is tender, then stir in the prawns and warm through. Serve scattered with olives and the reserved fennel tops, roughly chopped.
