King prawn, fennel & butter bean stew

Serves 2 Kcal 394, Fibre 14g

• 1 tbsp extra virgin olive oil, plus a little extra for drizzling

• 1 bulb/s fennel, finely sliced, any fronds reserved for garnishing

• 1 clove/s garlic, crushed

• 500ml Chicken Stock, or use a stock pot

• 250g Cherry Tomatoes

• 400g can Butter Beans in Water, drained and rinsed

• 250g pack frozen Raw King Prawns, defrosted

• 1 lemon, zest

• Pinch chilli flakes, to serve (optional)

1. Heat 1 tbsp oil in a frying or sauté pan over a medium-high heat, then add the fennel. Fry, stirring often, for 6-7 minutes until the fennel is softening and a little golden. Add the garlic and cook, stirring, for 2 minutes more.

2. Stir in the stock, tomatoes and butter beans, bring to a simmer and cook for 15 minutes, stirring occasionally.

3. Add the prawns, then simmer for 3-4 minutes more until they are cooked through, pink and opaque. Season to taste.

4. Divide the stew between bowls and scatter over the lemon zest. Finish with some black pepper and the fennel fronds, chilli flakes (if using), and a drizzle of olive oil.

Cook’s tip

Instead of prawns, you could also use white fish, such as cod fillet, cut into chunky pieces. Simmer until it is opaque and flakes easily with a fork. 

Recipe from Waitrose - https://www.waitrose.com/ecom/recipe/king-prawn-fennel-and-butter-bean-stew