Spot Prawns In Tomato Fennel Broth
User Reviews
5.0
24 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Course
Main Course
Spot Prawns In Tomato Fennel Broth
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Poaching spot prawns whole with head on is great for added flavour and for those who love slurping the juice from the top of the prawn (set out a bowl for empty shells) but if you're not comfortable with that or you just want your dinner to be a little tidier, go ahead and shell the prawns first before cooking.
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Ingredients
- 2 tablespoon olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- ½ teaspoon anise seed
- Pinch hot pepper flakes
- 1 Large Tomatoes, 1" Dice
- 1 Bulb Of Fennel, Whites 1" Dice And Fronds Reserved For Garnish
- 2 c vegetable broth
- 1 Navel Orange, Zested And Juiced
- 2 lb Prawns, Left Whole Or Peeled
- 1 Bunch Parsley, Coarsely Chopped For Garnish
Instructions
- In a wide saucepan with high sides (see picture), heat olive oil on medium heat and saute shallot, garlic, anise seed and hot pepper flakes until onion is translucent but not browned.
- Add tomato and cook until mushy, then add fennel and saute until slightly softened.
- Add broth, orange zest and juice and bring to a simmer. Prepare bowls in a warm oven, bread or toast if serving and set table. Once you are ready, add prawns to broth and cook just until opaque.
- Once prawns are cooked, serve them in bowls immediately with plenty of broth and garnished with fennel fronds and parsley.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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