Quick prawn bouillabaisse

It was one of those nights, I was only cooking for me and this always gives me carte blanche to experiment! But I needed something fast. So I threw all these things together and as luck would have it came out with the most delicious dinner. This would be great with a chunk of real bread to soak up the juices.

A true bouillabaisse is a Provençal stew that traditionally uses three kinds of fish, this is just my play on the name! Feel free to add different types of fish, whatever you can get hold of on the day and is good.
  • Serves
    2
  • Prep
    10 mins
  • Cook
    20 mins
  • Difficulty
    Easy
Ingredients
  • 1 chopped onion
  • 1 large clove of garlic, crushed
  • 2 large peppers finely sliced, one red, one yellow
  • 2 large ripe tomatoes skinned and finely chopped
  • olive oil
  • 4 tbsp of tomato puree
  • 16 jumbo king prawns – I used raw frozen (from UK waters)
  • 1 tbsp of dried mixed herbs (I tend to add a bit more than this as I REALLY love dried mixed herbs!)
  • sea salt
  • black pepper – I used LOADS, course-ground. Beautiful and fragrant.
  • splash of red or white wine, whatever is open
Instructions
Fry the onion and garlic til translucent then add the wine and cook off.

Throw in the peppers, tomatoes and prawns. I have to admit here that I used all frozen vegetables to make this, I use Picard frozen veg from Ocado on nights when I’m pushed for time – they are SUPERB!

Sizzle away until everything is cooked, it only takes around 7-8 mins. Then add the tomato puree, herbs and seasoning and cook for a couple more minutes. As I used frozen vegetables my dish had some liquid but you can add 150-200ml of passata if using fresh veg, if you do that then add a pinch of sugar too.

Serve with an abundance of freshly grated parmesan.
Nutrition info
Prawns are an excellent source of selenium which plays a part in thyroid function. The peppers and tomatoes are particularly high in vitamins A and C for healthy skin and connective tissue and healthy eyesight The oil provides healthy fats and vitamin E which helps protect us from cell damage via free radicals.

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Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That – that’s about it.
Bubba – Forrest Gump
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