Spot Prawns In Tomato Fennel Broth
User Reviews
5
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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
Description
This recipe starts by sautéing shallots, garlic, anise seed, and red pepper flakes in olive oil until the shallots soften without browning. Then diced tomato and fennel bulb pieces are added and cooked until tender. Vegetable broth, orange zest, and orange juice build a flavorful, slightly sweet and spiced base which is brought to a simmer.
Spot prawns, left whole or peeled, are added last and cooked briefly until they turn opaque, preserving their delicate texture. The fennel fronds and chopped parsley garnish add freshness and herbal notes to the bright tomato and citrus broth.
Serving the prawns in the broth immediately with warm bowls and optional bread or toast offers a light, flavorful dish featuring seafood enhanced by aromatic spices, fresh citrus, and tender fennel. The preparation highlights gentle cooking to maintain prawn tenderness and the broth’s vibrant, slightly spicy profile.
Ingredients
- 2 tablespoon olive oil
- 1 shallot finely chopped
- 1 garlic clove, minced
- ½ teaspoon anise seed
- Pinch hot pepper flakes
- 1 tomato large, 1" dice
- 1 fennel bulb whites 1" dice, 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.
User Reviews
Overall Rating
5
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