Curtis Stone's prawn, fennel and potato chowder
By Curtis Stone
Ingredients
- 1 rasher short cut bacon (50g), from the deli, cut into 1cm pieces
- 1 tbsp olive oil
- 1/2 medium onion, finely chopped
- 1/2 bulb fennel, cored, finely diced, fronds reserved
- 2 medium carrots, peeled, cut into 1cm pieces
- 1 medium (150g) royal blue
- potato, cut into 1cm pieces
- 1 sprig fresh rosemary
- 1 tsp Coles Brand dried oregano
- tsp Coles Brand dried chilli flakes
- 400g can Coles Smart Buy
- whole peeled tomatoes
- 1 cup water
- 440g fresh Australian Banana prawns, peeled, tails intact, deveined
Preparation method
Heat a large heavy based saucepan over high heat until hot. Cook the bacon for 1 minute, stirring constantly until lightly browned.
Add the oil and onion and cook for 2 minutes. Add the fennel and cook for 1-2 minutes, then the carrot and cook for 2 minutes or until vegetables have begun to soften.
Add the potato, rosemary, oregano and chilli flakes and cook for 1 minute until fragrant.
Stir in the tomatoes and water and bring to the boil. Reduce heat and simmer, partially covered, for about 12 minutes, breaking up the tomatoes with a spoon until the soup thickens slightly and vegetables are just tender.
Add the prawns and cook gently for 2-3 minutes or until they are just cooked through, but still tender.
Gently ladle soup into 4 bowls. Garnish with reserved fennel fronds and serve immediately.
Watch Curtis cooks a lamb, coconut and cauflower curry
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