Eat & Drink Recipes

Christmas Prawn, Saffron & Roast Tomato Stew Recipe

Writer

Sitchu Team

19 December 2018

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 leaves20g Ortiz anchovies150ml extra virgin olive oil (Anything ALTO)1g saffron thread5 punnet cherry tomato80g cab sav vinegar150ml white wine500g mussels, de-bearded350g prawns, peeled200g snapper fillet, skin on, 5cm diceSea saltFreshly ground black pepper1 x lemon to serveSourdough to serve

Method

PREHEAT oven to 200c.Place cherry tomatoes on a baking tray, drizzlewith the cab sav vinegar, half of the olive oil and a pinch of sea salt.Roast for about 10 minutes or until blisteredand beginning to break down.Remove from oven and set aside.Heat remaining olive oil in a saucepan. Addgarlic and saute until fragrant.Add chilli, anchovies and basil and cook untilanchovies have broken down.Add white wine and saffron and allow to slightlyreduce.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 atthis stage add the prawns- bearing in mind they are already cooked and you’rejust wanting to heat them through.Once the mussels are fully opened, remove from heat and serve straight away with agood drizzle of extra virgin olive oil, some basil leaves, a wedge of lemon andsome sourdough to soak it all up!