How To Make Quick Prawn, Fennel & Tomato Ragout
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Serves:
Ingredients
- 1 lb prawns, peeled and deveined
- 1 fennel bulb, thinly sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Olive oil for cooking
Instructions
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In a large skillet, heat olive oil over medium heat. Add the onion, fennel, and garlic. Cook until they start to soften, about 5 minutes.
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Add the prawns to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes.
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Stir in the diced tomatoes, oregano, thyme, and vegetable broth. Season with salt and pepper to taste.
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Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.
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Serve the prawn, fennel, and tomato ragout over cooked pasta or steamed rice.
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Garnish with fresh parsley.
Nutrition
- Calories : 240kcal
- Total Fat : 4g
- Saturated Fat : 0.6g
- Cholesterol : 200mg
- Sodium : 700mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 35g
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