Pepper, prawn and potato stew

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Pepper, prawn and potato stew
Pepper, prawn and potato stew

Serves 2


1 tbsp olive oil
1 onion, chopped
1 red and 1 yellow pepper, deseeded and chopped
Salt and black pepper
1 tsp smoked paprika
½ tsp chilli powder
2 garlic cloves, crushed
1 tbsp tomato purée
500ml vegetable stock
400g baby potatoes, quartered
200g raw prawns


To serve:
Handful of fresh parsley, chopped
Lemon wedges, for squeezing


TOP TIP: Yellow, orange and red peppers are ripe and have a mild, sweet flavour. Green peppers are unripe and have a slightly more bitter taste. All are interchangeable in most recipes; it’s simply a matter of personal preference.


  1. Heat the olive oil in a large pan over a medium heat and cook the onion for 6-8 minutes or until softened.
  2. Add the peppers and cook for 3-4 minutes until just softened. Season with salt and black pepper, then stir in the paprika, chilli powder and garlic and cook for one minute longer.
  3. Add the tomato purée and stir for one minute, then pour in the stock and bring to a simmer. Add the potatoes and cook for 10-12 minutes or until tender.
  4. Stir in the prawns and simmer for 3-4 minutes or until pink. Season to taste.
  5. Ladle into bowls and top with some chopped fresh parsley. Serve with some lemon wedges for squeezing over.

Per serving: 370kcals, 11.4g fat (3.7g saturated), 43.3g carbs (9.6g sugars), 30.3g protein, 9.3g fibre, 1.152g sodium