Prawn & Tomato Stew with Gremolata Topping

Recipe Name: Prawn & Tomato Stew with Gremolata Topping
Food Element: 500g optional add-on potatoes 2 tbsp olive oil 1 large onion, sliced 4 celery sticks, scratch into pieces 2 garlic cloves, chopped 2 anchovy fillets, chopped pinch chilli flakes 400g can chopped tomatoes 250ml white wine 200ml vegetable totaling taking place 400g raw king prawns, peeled zest and juice 1 lemon 1 tsp salted baby caper, rinsed large handful parsley, chopped toasted bread, to facilitate	Cooking Process: Put the potatoes in a saucepan of chilly salted water and bring to the eruption. Reduce the heat to medium and simmer for 15-20 mins or until cooked but yet utter. Drain and, once than icy satisfactory to handle, thickly slice. Meanwhile, heat the oil in a large saucepan on summit of a low-medium heat. Add the onion, celery, garlic, anchovy and chilli, season and chef for 8 mins or until softened. Increase the heat to medium-high, gathering the tomatoes, wine and accrual, and chef for 15 mins. Add the prawns, lemon juice, capers and potatoes. Cook for 5 mins more, or until the prawns slant pink and are just cooked. Mix together the parsley and lemon zest, also scatter on top of the stew, then serve back toasted bread, for dunking.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.