Christmas Prawn, Saffron & Roast Tomato Stew Recipe

An essential part of an Aussie Christmas, prawns are a lunch and dinner staple on December 25th. Not only are they a bit of a luxury ($40/kg), they are are also high protein, low fat and zero carbs – for indulgence without the guilt. If you're left with some spare prawns or looking to mix things up for the second lunch sitting, Nomad's Jacqui Challinor has a killer Christmas Prawn, Saffron & Roast Tomato Stew recipe that will leave you wanting more.

Christmas Prawn, Saffron & Roast Tomato Stew Recipe

Entree serves 4

Main serves 2

• 30g peeled garlic (thinly sliced)
  
• 20g long red chilli (thinly sliced)
  
• 10g chopped basil leaves
  
• 20g Ortiz anchovies
  
• 150ml extra virgin olive oil (Anything ALTO)
  
• 1g saffron thread
  
• 5 punnet cherry tomato
  
• 80g cab sav vinegar
  
• 150ml white wine
  
• 500g mussels, de-bearded
  
• 350g prawns, peeled
  
• 200g snapper fillet, skin on, 5cm dice
  
• Sea salt
  
• Freshly ground black pepper
  
• 1 x lemon to serve
  
• Sourdough to serve 
  

1. PREHEAT oven to 200c.
   
2. Place cherry tomatoes on a baking tray, drizzle with the cab sav vinegar, half of the olive oil and a pinch of sea salt.
   
3. Roast for about 10 minutes or until blistered and beginning to break down.
   
4. Remove from oven and set aside.
   
5. Heat remaining olive oil in a saucepan. Add garlic and saute until fragrant.
   
6. Add chilli, anchovies and basil and cook until anchovies have broken down.
   
7. Add white wine and saffron and allow to slightly reduce.
   
8. Add tomatoes along with all of the roasting juices, reduce heat and allow to simmer for 10 minutes.
   
9. Add snapper and cook for one minute.
   
10. Add mussels, cover with a lid and cook until shells are starting to open. Once at this stage add the prawns- bearing in mind they are already cooked and you’re just wanting to heat them through.
    
11. Once the mussels are fully opened, remove from heat and serve straight away with a good drizzle of extra virgin olive oil, some basil leaves, a wedge of lemon and some sourdough to soak it all up!
    

This delicious recipe is from Nomad's Head Chef Jacqui Challinor. 

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