Prawn, Pepper and Potato Stew
30 min midweek dinner which is hearty and tasty
Ingredients
- Oil for frying
- 1 onion chopped
- 1 red pepper cut into chunks
- 1 clove garlic crushed
- 1 tsp hot smoked paprika
- 2 tsp dill we used dried as was in the cupboard
- 1 tsp parsley we used dried as was in the cupboard
- 500 ml chicken stock
- 1 tbsp tomato puree
- 300 g new potatoes quartered
- 150 g raw peeled king prawns butterflied
Instructions
- Add the oil to a medium sized pot on a medium heat.
- Add the onion and cook until softened.
- Add the pepper and garlic, cook until softened.
- Stir in the paprika.
- Add the stock and the tomato puree. Bring the pot to a simmer.
- Add the potatoes and cook until tender.
- Add the prawns and dill, simmer until cooked.
- Serve in bowls with a garnishing of parsley.