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
Ingredients
- 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
Method
- PREHEAT oven to 200c.
- Place cherry tomatoes on a baking tray, drizzle
with the cab sav vinegar, half of the olive oil and a pinch of sea salt.
- Roast for about 10 minutes or until blistered
and beginning to break down.
- Remove from oven and set aside.
- Heat remaining olive oil in a saucepan. Add
garlic and saute until fragrant.
- Add chilli, anchovies and basil and cook until
anchovies have broken down.
- Add white wine and saffron and allow to slightly
reduce.
- Add tomatoes along with all of the roasting juices,
reduce heat and allow to simmer for 10 minutes.
- Add snapper and cook for one minute.
- 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.
- 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!
Notes
This delicious recipe is from Nomad's Head Chef Jacqui Challinor.
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