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Spanish-style prawns with fennel
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Total Time:
35 minutes
Ingredients:
  • 2 cloves of garlic
  • 1 bulb of fennel
  • a few sprigs of fresh flat-leaf parsley
  • 750 g ripe cherry tomatoes
  • 1 large wineglass of white wine
  • 10 large raw prawns, from sustainable sources
Instructions:
  • Peel and finely slice the garlic. Trim and slice the fennel. Roughly chop the parsley leaves and stalks. In a saucepan, gently fry the garlic until golden. Add the fennel and parsley stalks, then sauté over low heat for 10 minutes until softened. Halve half the tomatoes, leaving the rest whole, then add to the pan with the wine. Simmer for 5-10 minutes until thickened. If too thick, add water. Peel the prawns, leaving tails on, then butterfly them. Add to the pan and cook for 4 minutes until pink. Stir in parsley leaves and season. Serve with lemon wedges and bread.

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